Roasted rhubarb and orange yoghurt pots

Name: Roasted rhubarb and orange yoghurt pots
Total time: 35 min
Cuisine: British
Ingredients: 500g rhubarb, cut into 3 cm pieces; 2 oranges, zest of 1, juice of 2; 1 tsp ground ginger; 2 tbsp erythritol; 400g 0% fat Greek yoghurt; 1 tsp vanilla extract

Tart rhubarb roasted with orange and ginger, layered with creamy yoghurt.

Time35 min
LevelEasy
Costabout £0.70 a head
Oven190°C (170°C fan)

4 servings

Ingredients

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500 grhubarbcut into 3 cm pieces
2orangeszest of 1, juice of 2
1 tspground ginger
2 tbsperythritol
400 g0% fat Greek yoghurt
1 tspvanilla extract

Method

1
Heat the oven to 190°C (170°C fan). Put the rhubarb in a baking dish with the orange zest, juice, ginger and erythritol.
2
Roast for 20 minutes until the rhubarb is soft but still holds its shape.
20 min
3
Leave to cool for 10 minutes. Stir the vanilla into the yoghurt.
4
Layer the yoghurt and rhubarb into four glasses, finishing with rhubarb and a little of the pink juice.
5
Serve warm or chilled.

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.