Rhubarb Compote with Vanilla Greek Yogurt & Meringue
User Reviews
5
8 reviews
Excellent
Rhubarb Compote with Vanilla Greek Yogurt & Meringue
Report
A rhubard compote served with a vanilla sweetened Greek yogurt on a merinue nest - a sublime contrast of sharp, fresh and sweet in one bowl.
Share:
Ingredients
- 400 g rhubarb chopped into 3cm pieces
- 60 g granulated sugar
- orange juice juice of ½ freshly squeezed orange
- 1 tbsp water
- 6 tbsp Greek yogurt or Greek style, low fat
- vanilla sugar to taste
- 6 Meringue nests
Instructions
- Put the chopped rhubarb, sugar, orange juice and water into a pan and simmer covered for 8 – 10 minutes until tender.
- Transfer to a bowl to cool down slightly.
- Sprinkle a little vanilla sugar onto the Greek yogurt and stir well, taste and adjust as required.
- Place a tbsp of the sweetened Greek yogurt onto each meringue nest and then spoon on the warm rhubarb compote. Can also be served cold.
Notes
- The compote keeps well in the fridge for at least 3 days and can be served with custard or semolina too.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
