0

Rhubarb and strawberry romanoff with vanilla bean yoghurt

Total Time
25 min
Prep
10 min
Cook
15 min
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

1¼ 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.

Start eating better than ever!