Vanilla bean yoghurt with poached rhubarb Spice up your usual fruit and yoghurt with this simple and tasty recipe. A delightful mix of poached rhubarb and creamy vanilla flavoured yoghurt. Dessert Print this recipe Details Serves: Serves 4Number of ingredients: 6 IngredientsTo prep: 1 Hour PrepTo cook: 6 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 618kJProtein: 19gFat (total) : 2.7g- Saturated Fat: 1.7gCarbohydrate (total): 19g- Sugar: 19gFibre: 2gSodium: 104mg Ingredients 600g reduced fat Australian yoghurt 300g rhubarb, approx. 6 stems, cut into 5 cm lengths 2 strips of orange rind 1 tablespoon water 1 1/2 tablespoons caster sugar 1 teaspoon vanilla essence or scraped beans from a vanilla pod Method Place yogurt into a paper towel lined sieve, over a large bowl. Cover and refrigerate for 1-2 hours or overnight. Place rhubarb, orange rind, water and sugar in a frying pan. Simmer gently for 6-8 minutes until rhubarb is just tender. Allow to cool. Stir vanilla into yoghurt and spoon between serving glasses. Top with rhubarb mixture and serve.
