This can be made with any rhubarb, but is best with bright pink forced rhubarb, straight from the garden!
Serves 4
Ingredients:
- 450g fresh rhubarb, chopped into 2cm sections
- A drizzle or two of runny honey
- 300ml double cream
- 100ml natural yoghurt
- Juice and zest of one orange
Step 1
Put rhubarb in an oven-safe ceramic dish and drizzle with honey and the juice and zest of an orange.
Cover with foil and place into an oven at 150C/302F or Gas Mark 2 for about 35 mins or until rhubarb is tender.
Take out of the oven and leave to cool completely.
Step 2
Whip the double cream until it forms soft peaks and then fold in the yoghurt and cooked rhubarb pieces.
Spoon into wine glasses or ramekins and decorate with a drizzle of the leftover juice.
Enjoy!
