Sunday 6 February 2011

Rhubarb fresh but no fool

Credit to Rowley Leigh for inspiring yet another beautifully simple but delicious recipe. 
Slice 700g of rhubarbadd the zest and juice of a sanguinello orange, 100-140g caster sugar (according to taste) cook on a low heat until rhubarb has broken down, stir well. Drain off juice, leave to cool and then add 300g of Greek yoghurt and refrigerate.

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