Yield: 4 servings
Measure | Ingredient |
---|---|
750 grams | Rhubarb; cut into 1cm ( 1/2 |
\N \N | ; inch) pieces (1 |
\N \N | ; 1/2lb) |
75 grams | Soft brown sugar; (3oz) |
\N \N | Grated zest and juice of 1 orange |
1 \N | Heaped teaspoon fresh ginger; grated |
1 \N | 200 millilit Greek yogurt |
2 tablespoons | Preserved ginger; finely chopped (2 |
\N \N | To 3) |
TO DECORATE
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Place the rhubarb in a shallow roasting tin, then sprinkle over the sugar, zest and juice of 1 orange and the ginger. Place in the oven and bake for 30-40 minutes. Allow to cool.
Put the rhubarb mixture into a blender along with the Greek yogurt and blend to a puree.
Transfer to suitable serving dishes and decorate with some preserved ginger and serve immediately.
Converted by MC_Buster.
NOTES : A quick easily prepared dessert incorporating the flavours of rhubarb and ginger.Requires cooling time.
Converted by MM_Buster v2.0l.