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0:20 Cook
Makes 2 cups

Ingredients

  • 1 cup (110g) fresh rhubarb or frozen rhubarb, coarsely chopped
  • 1 medium (150g) apple, peeled, cored, chopped finely
  • Pinch of cinnamon (optional)
  • 1/4 cup (60ml) water
  • 2/3 cup (190g) vanilla yoghurt

Method

1

Combine rhubarb, apple, cinnamon (if using) and the water in a small saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes or until rhubarb is tender. Transfer to a medium heatproof bowl. Cover and refrigerate 1 hour.

2

Blend or process rhubarb mixture and yoghurt until smooth.

Source: taste.com.au

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