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Serves
2
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preparation
5 minutes
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to cook
30 minutes
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difficulty
easy
Ingredients
- 2 sticks Rhubarb (about 300g), cut into 2cm pieces
- Juice and juice of 1 orange
- 40 grams Soft brown sugar
- 240 grams Full-fat Greek yogurt
- 20 grams 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 oven and let cool.
- Mix the rhubarb with the yogurt and serve with toasted almonds.
Recipe from (Penguin Random House, RRP $34.99). Photography by Smith & Gilmore.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.