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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The rhubarb base for this dish has a multitude of uses and will freeze quite well. (Make a double batch and freeze half to make a quick cobbler.) Reserve some of the juices to make my Rhubarb Vodka Cocktail!!!! Read more ! This dessert is quick, easy and you can prepare each part of it ahead of time so it is great for entertaining. If making pastry wedges ahead store somewhere cool and dry in airtight container for no more than 24hours. Ingredients:
1kg rhubarb chopped into 2 cm pieces |
200g sugar |
vanilla pod, split and seeds reserved |
juice of 1 orange, (zest one half of orange and set aside) |
1 sheet ready made puff pastry, cut into wedges |
icing sugar for dusting |
cinnamon for dusting |
natural yoghurt |
1 tbspn honey |
Directions:
1. Place rhubarb, sugar, vanilla seeds and orage juice into skillet. Cover and cook gently for approx 15 minutes (rhubarb is ready when it is ruby red, has released lots of juices and the pieces are soft and fall apart if squeezed).
2. Whilst rhubarb is cooking take thawed pastry wedges and generous dust with a mix of icing sugar and cinnamon until well coated. Place in frypan and cook until golden and sugar has caramelised on each side, remove from heat and set aside.
3. Mix yoghurt, honey and orange zest together in bowl.
4. Assemble dessert by alternating layers of yoghurt and rhubarb in a parfait bowl or glass. Serve with pastry wedges on side for dipping.
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