A luxury creamy dessert combining rhubarb with vanilla, perfect for Spring time alongside a shortbread biscuit.
Heat the rhubarb and sugar together in a pan with a splash of water and bring to a gentle simmer. Occasionally give the pan a shake to stop any rhubarb sticking to the pan and cook until the fruit softens.
Stir in the vanilla bean paste and allow to cool. Puree the mixture in a food processor.
Put the yoghurt in a bowl and mix in the icing sugar until smooth. Gently whisk in the cream (it will thicken as you whisk so do not over-do it).
Ripple through the rhubarb pulp and spoon into pretty glasses or bowls to serve. Finish with a few chopped pistachios on top.
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