Stewed Rhubarb
We all loved the rhubarb chilled and topped with double cream yoghurt. Do try the recipe when you can get your hands on rhubarb. We enhanced the colour with a few drops of red food colouring. Use fresh orange juice, it is an amazing pairing with the rhubarb. Discard rhubarb leaves, they contain oxalic acid and are poisonous.
- Serves: 4 - 6 helpings
- Recipe Category: Dessert cold
- Products in this recipe:
You Will Need:
Method:
In a medium saucepan, toss the sugar, red colouring and cornflour.
Add the rhubarb, orange zest and juice. Mix.
Bring to a gentle boil. Cook for 10 - 15 minutes until rhubarb is very soft when pierced with a fork. Cool.
Serve with double cream plain yoghurt.
Stewed Rhubarb
We all loved the rhubarb chilled and topped with double cream yoghurt. Do try the recipe when you can get your hands on rhubarb. We enhanced the colour with a few drops of red food colouring. Use fresh orange juice, it is an amazing pairing with the rhubarb. Discard rhubarb leaves, they contain oxalic acid and are poisonous.
- Serves: 4 - 6 helpings
- Recipe Category: Dessert cold
- Products in this recipe:
You Will Need:
Method:
In a medium saucepan, toss the sugar, red colouring and cornflour.
Add the rhubarb, orange zest and juice. Mix.
Bring to a gentle boil. Cook for 10 - 15 minutes until rhubarb is very soft when pierced with a fork. Cool.
Serve with double cream plain yoghurt.