Rhubarb and strawberry romanoff with vanilla bean yoghurt

Total Time
0:25
Prep
0:10
Cook
0:15
Serves
4
Difficulty
Easy
Ingredients
  • rhubarb, stalk, raw
    1 bunch(es), cut into 6cm lengths
  • fresh strawberries
    250 g
  • freshly squeezed orange juice
    ¼ cup(s), (60ml)
  • granulated stevia sweetener
    2 tbs, granulated
  • 99% fat-free plain yoghurt
    1 ¼ cup(s), (300g)
  • vanilla bean paste
    1 tsp
Instructions
  1. Preheat oven to 200°C or 180°C fan-forced. Place rhubarb and strawberries in a small baking dish. Drizzle with juice and sprinkle with half the stevia. Bake, covered with foil, for 10 minutes. Remove foil. Bake for 5 minutes or until rhubarb is tender. Set aside to cool completely.
  2. Meanwhile, combine yoghurt, vanilla and remaining stevia in a bowl. Cover and place in fridge until required.
  3. Divide half the yoghurt mixture among 4 small serving glasses. Top with cooled rhubarb mixture and remaining yoghurt mixture. Drizzle with fruit juices from baking dish to serve.
Notes
Add it: 1 tbs orange flavoured liqueur with juice in Step 1. Swap it: Rhubarb for an extra 250g strawberries.

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