- makes 6 serves
- preparation 25 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 500 g natural yoghurt
- 500 g rhubarb, cut into 3cm lengths
- 75 g (⅓ cup) caster sugar
- 100 g roasted hazelnuts, skins removed, roughly chopped
- 115 g (⅓ cup) honey, warmed if thick, to drizzle
Draining time: 3 hours
Cooling time: 20 minutes
Instructions
- Line a colander set over a deep bowl with muslin and add yoghurt. Cover colander with plastic wrap and refrigerate for 3 hours or overnight to drain.
- Preheat oven to 180°C. Place rhubarb in a single layer on an oven tray and scatter over sugar. Bake for 15 minutes or until rhubarb is soft but still holding its shape. Allow to cool.
- Divide half of the rhubarb among 6 serving jars or glasses. Top with half of the yoghurt, remaining rhubarb, then finish with remaining yoghurt. Scatter over hazelnuts and drizzle with honey. Serve at room temperature.
As seen in Feast magazine, May 2014, Issue 31.
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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