Ingredients
- 250g Rhubarb or 4 medium stalks
- 2 tbsp Caster sugar
- 2 tbsp Orange juice
- 400ml Double cream
- 1 Punnet of strawberries, set 4 aside for decoration and chop the remaining into small slices.
Method
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Trim the yellow ends off the rhubarb and remove any strings before chopping into bite-sized chunks.
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Place the rhubarb, sugar, and orange juice into a pan over a medium heat and stir gently to dissolve the sugar.
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Cook for 5-6 minutes until the rhubarb softens. Do not stir much to avoid breaking up the rhubarb.
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Place the rhubarb mix into a small bowl and place in the fridge to cool.
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Add the cream and yoghurt in a large bowl and whisk to stiff peaks.
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Fold the cool rhubarb and sliced strawberries into the cream and yoghurt mix. Divide into serving glasses and decorate with strawberries.
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Chill until ready to serve.
COOK'S NOTE
Blueberries and raspberries also work great here with the rhubarb! This recipe can also be made a day in advance and kept refrigerated!
