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Rose-scented yogurt creams with rhubarb

Rose-scented yogurt creams with rhubarb

Diana Henry's versatile, creamy dessert. If you don’t want to cook fruit to serve with the yogurt creams, offer raspberries, blueberries or sliced strawberries instead.

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  • Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Pluscooling and setting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300ml double cream
  • 100ml milk
  • 1 unwaxed lemon, 2 broad strips pared zest
  • 3 sheets Dr Oetker Platinum Grade Leaf Gelatine
  • 3 tbsp icing sugar, sifted
  • 150g natural Greek-style yogurt
  • 2 tsp rose water, to taste

For the rhubarb

  • 2 x 400g packs Cooks’ Ingredients Forced Rhubarb, stalks equal thickness if possible
  • 85g caster sugar
  • 150ml pomegranate juice (100% juice, not pomegranate juice drink)


  1. Put the cream and milk into a small saucepan with the lemon zest. Simmer over a moderate heat for 5-6 minutes. The mixture will reduce a little. Soak the gelatine leaves in a bowl of cold water for a few minutes. They will soften and have a slippery texture.

  2. Remove the cream mixture from the heat and stir in the icing sugar. Once dissolved, squeeze out any excess moisture from the gelatine and add to the mixture. It should be warm enough to melt the gelatine, but not hot enough to affect its setting properties.

  3. Stir in the yogurt until smooth, then the rose water, to taste. Remove the lemon zest, then pour the mixture into 6 teacups and set aside. Once cool, cover and chill until set. Remove from the fridge 20 minutes before serving or they’ll be too firm.

  4. For the rhubarb, preheat the oven to 180ºC, gas mark 4. Trim the stalks, cut into 3cm lengths, then put into a large ovenproof dish. Sprinkle the sugar over and add the pomegranate juice. Cover tightly with foil and bake for 30-35 minutes, stirring gently halfway, or until tender but not falling apart. Uncover and leave to cool completely.

  5. To serve, spoon some of the rhubarb on top of each cream and, if there’s any left, offer the rest on the side.


Typical values per serving when made using specific products in recipe


1,827kJ/ 438kcals



Saturated Fat












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