Saturday, 29 June 2013

Rhubarb and Ginger Yogabub (Rhubarb and Greek Yoghurt - mmmm)

When rhubarb is in abundance, it's usually summer and warm, so you might just prefer a cold dessert and this is an absolutely delicious combination of rhubarb and Greek Yoghurt.  It's easy, it's quick, and can be made hours before you want to eat it, in fact, you can make it the day before and pop it in the fridge until its wanted - better to make a couple more than you need as temptation will be a force to be reckoned with.

Rhubarb and Ginger Yogabub
Syllabub with a healthier twist

You will need:

         1 lb rhubarb stalks, cut into small cubes
         1 inch x ½ inch fresh ginger, peeled and finely chopped
          (or, you can use 1 tsp ground ginger if you’ve no fresh)
         3 oz caster sugar
         6 tablespoons of white wine or lemonade (optional)
         
         1 pint Greek yoghurt
         2 oz icing sugar
                  
To decorate
                2 pieces crystallised ginger, finely chopped
                A few  fruity M&Ms
     
Here's what you do:

   Put the rhubarb, ginger, sugar and white wine in a saucepan and simmer on a low heat for 5 minutes or until the rhubarb is soft. Remove from the heat and leave to cool.  You can cook in the microwave instead, especially if you are not using the white wine.
    In a medium-sized bowl, whisk the yoghurt with the icing sugar. 
    Take 6 tablespoons of the cooled rhubarb and mash it with a fork, then fold it into the yoghurt.
    Divide the rest of the rhubarb between 6-8 glasses (depending on how large they are). Spoon over the yoghurt mixture, then top with a few pieces of crystallised ginger and one or two fruity M&Ms. These desserts can be chilled for several hours before serving.
   Serve with brandy-snap biscuits. You can make your own (follow the link to find out how) or buy them.

If you would like to make this dessert a little more decadent, unhealthier and more calorie-laden, then swap the yoghurt for  
4 oz mascarpone cheese and ½ pint double cream

For all you metric lovers, you can use this link to convert from Imperial.



© Karen Ette 2013

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