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1 vanilla pod
120g caster sugar
400g rhubarb, trimmed and cut into 5cm lengths
60ml white or rosé wine
150g Greek yogurt, to serve
1. Preheat the oven to 180˚C, gas mark 4. Split the vanilla pod lengthways and scrape out the seeds. In a small bowl, stir the vanilla seeds into the sugar, until evenly distributed. Put the rhubarb, vanilla sugar and vanilla pod on a baking tray, add the wine and stir together, then spread out into an even layer. Bake for 18-22 minutes, until the rhubarb is just tender but still holding its shape.
2. Set aside to cool completely, resisting the temptation to move the rhubarb around, as it will lose its shape. (If making in advance, you can carefully transfer the cooled rhubarb and syrup to a container and chill for 2-3 days until needed.)
3. When ready to serve, spoon the thick Greek yogurt into bowls, arrange the rhubarb on top and drizzle over the syrup. Delicious served with granola for breakfast or as a light dessert.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.