- serves 2 people
- preparation 5 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 2 sticks rhubarb (roughly 300g), chopped into 2cm pieces
- Zest and juice of 1 orange
- 40 g soft brown sugar
- 240 g full-fat Greek yoghurt
- 20 g flaked almonds, toasted
Instructions
- Preheat the oven to 200°C/fan 180°C/gas mark 6. Gently toss the rhubarb with the orange zest and juice and sugar in a small roasting pan and bake in the oven for 30 minutes. Remove from the oven and allow to cool.
- Mix the rhubarb with the yoghurt and serve topped with toasted almonds.
Recipe from Glucose Revolution (Penguin Random House, RRP $34.99). Photography by Smith & Gilmour.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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