Rhubarb and vanilla yoghurt pots

Name: Rhubarb and vanilla yoghurt pots
Total time: 30 min
Cuisine: British
Ingredients: 400g rhubarb, cut into 3 cm pieces; 3 tbsp erythritol; 1 orange, zest only; 1 tsp vanilla extract; 400g Greek yoghurt; 40g rolled oats; 0.5 tsp ground cinnamon

Soft roasted rhubarb layered with thick vanilla yoghurt and toasted oats for crunch.

Time30 min
LevelEasy
Costabout £0.75 a head
Oven200°C (180°C fan)

4 pots

Ingredients

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400 grhubarbcut into 3 cm pieces
3 tbsperythritol
1orangezest only
1 tspvanilla extract
400 gGreek yoghurt
40 grolled oats
½ tspground cinnamon

Method

1
Heat the oven to 200°C (180°C fan). Put the rhubarb on a baking tray with 2 tablespoons of the erythritol and the orange zest.
2
Roast for 15 to 20 minutes until the rhubarb is soft but still in pieces. Leave to cool.
18 min 20 s
3
Toast the oats with the cinnamon in a dry pan for 3 minutes until golden.
3 min
4
Stir the vanilla and the last tablespoon of erythritol into the yoghurt.
5
Layer the rhubarb, yoghurt and oats in four glasses. Serve straight away so the oats stay crunchy.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.