Makes 2 cups
- 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
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.
Blend or process rhubarb mixture and yoghurt until smooth.
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