Ingredients

How to make it

  • Place rhubarb, sugar, vanilla seeds and orage juice into skillet. Cover and cook gently for approx 15 minutes (rhubarb is ready when it is ruby red, has released lots of juices and the pieces are soft and fall apart if squeezed).
  • Whilst rhubarb is cooking take thawed pastry wedges and generous dust with a mix of icing sugar and cinnamon until well coated. Place in frypan and cook until golden and sugar has caramelised on each side, remove from heat and set aside.
  • Mix yoghurt, honey and orange zest together in bowl.
  • Assemble dessert by alternating layers of yoghurt and rhubarb in a parfait bowl or glass. Serve with pastry wedges on side for dipping.

Reviews & Comments 3

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  • greekgirrrl 17 years ago
    yummy!!
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    " It was excellent "
    trigger ate it and said...
    Just in time for spring when my rhubarb is coming up.
    I like the cinnamon
    Michael
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  • krumkake 17 years ago
    Oh how I love rhubarb - I don't recall ever seeing a recipe like this for it, though. This has been printed out and saved for rhubarb season...only 5 more months to wait! Great post - thank you~
    Was this review helpful? Yes Flag

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