poach rhubarb

Poached rhubarb with citrussy yoghurt and berries


It's a little sweet and a little sour. The thick and creamy Greek yoghurt mixed with tangy lemon curd is already perfect on its own. Top it with some poached rhubarb and fresh strawberries, and you will have the perfect breakfast or dessert.

Ingredients

Greek yoghurt

170g

Lemon curd

40g

Rhubarb

40g

Sugar

20g

Cloves

1

Cardemom pods

2

Kitchen Stuff

Whisk


Mixing bowl

Directions

  • Cut up the rhubarb into pieces of 3 - 4 cm long. Put the rhubarb in a saucepan with the water, sugar and spices. Bring to a boil and simmer for 5 - 10 minutes depending on the width of the veg. Make sure the rhubarb is soft, but still holding it’s shape
  • Cut up the rhubarb into pieces of 3 - 4 cm long. Put the rhubarb in a saucepan with the water, sugar and spices. Bring to a boil and simmer for 5 - 10 minutes depending on the width of the veg. Make sure the rhubarb is soft, but still holding it’s shape

  • While the rhubarb simmers, loosen up the lemon curd with a whisk for 1 minute. Add in 1 tablespoon of the Greek yoghurt and mix until combined. Add in the rest of the Greek yoghurt and carefully mix with a spoon of spatula.

  • Divide the yoghurt mixture on to plates and top with the rhubarb and berries. You can finish it off with a drizzle of the sugar water and herbs like basil, tarragon or mint.

  • Use a spoon or spatula, because a whisk will loosen up the yoghurt and turn it into a more runny substancce
poach rhubarb