Rhubarb and strawberry romanoff with vanilla bean yoghurt
- Total Time
rhubarb, stalk, raw1 bunch(es), cut into 6cm lengths
fresh strawberries250 g
freshly squeezed orange juice¼ cup(s), (60ml)
granulated stevia sweetener2 tbs, granulated
99% fat-free plain yoghurt1 ¼ cup(s), (300g)
vanilla bean paste1 tsp
- 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.
- Meanwhile, combine yoghurt, vanilla and remaining stevia in a bowl. Cover and place in fridge until required.
- 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.