Food Friday Featuring: Stewed Rhubarb & Vanilla Yogurt

Rhubarb is super yummy and can be served in many different ways such as in a crisp or pie. My girls love it over coconut milk ice cream! Our Food Friday this week comes courtesy of Jamie Oliver who has put together a scrumptious combo of stewed rhubarb and vanilla yogurt. Be sure to visit Jamie Oliver’s website for more delicious recipes and preparation ideas.


• 750g rhubarb, trimmed and chopped
• Juice and zest of 1 large orange
• 100g caster sugar, plus 1 tablespoon extra
• 2 pieces stem ginger, finely chopped
• 1 vanilla pod, halved lengthwise
• 1 x 250ml tub natural yogurt

dessert recipes | serves 4
Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.

Meanwhile, scrape the seeds from the vanilla pod and mix these into the yogurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yogurt.

Photo courtesy of David Loftus