A Quick and Easy Pudding Recipe for All the Family
Rhubarb season is a very short and precious time of year and I always look forward to it, partly because it is a sign that summer should be not too far behind, bringing with it a plethora other colourful fruits and vegetables.
This pudding tastes of early summer to me. It is fresh, creamy, crunchy and colourful. The whole family will love it.
Baked Rhubarb with Ginger
Prep in 10 minutes, cooks in 20
Ingredients and suggested quantities:
4 sticks of rhubarb, ends trimmed off
1 tbsp ginger cordial
1 tbsp brown sugar
½ cup double cream
½ cup zero fat Greek yogurt
4 tbps granola, my fave is Ginger Zing Granola with Cashew Nuts at the moment
4 mint leaves
1. Preheat oven to 180c
2. Cut each stick of rhubarb in 4 and lay out in a single layer in a shallow dish. Drizzle the ginger cordial over the top, sprinkle over the sugar and then add about 100ml of water to the dish. Pop in the oven for 15-20 minutes. The rhubarb will then be cooked but not mushy. Leave to cool
3. Whip up the cream and then stir in the Greek yogurt
4. To serve, place 3 strips of rhubarb in the bottom of each bowl, dollop a spoon full of the cream on top and then top with a sprinkling of granola. Tear up a mint leave over the top
I think you will agree it is delicious. The preparation works equally well with fresh gooseberries and try substituting the ginger cordial for elderflower cordial.