By Irina Schukowski Desserts
May 31, 2016
This tart puree is so versatile. You can dash it on ice cream, porridge or just eat it out of the jar! I love it as a dessert with yogurt and cacao nibs.
2kg green rhubarb stalks
Juice of 1 lemon
1 Tbsp. cinnamon
1 Tbsp. Greek yogurt
1Wash rhubarb stalks. Cut off any brown bits and discard. (No need to peel the stalks.) Cut the stalks into 2-3cm chunks.
2Place rhubarb and water in a large saucepan. Bring to a boil. Simmer over low heat for 10 min or until rhubarb starts to fall apart.
3Cool the rhubarb until lukewarm. Add honey, lemon juice and cinnamon. Stir.
4Puree mixture with stick blender until smooth. Alternatively, you can fill the jug of a blender with the rhubarb mix . Blend until smooth. Repeat until all the mix is processed.
5Ladle puree in dessert bowls. Add yogurt and cacao nibs. Enjoy!
VARIATION: Red rhubarb stalks can be used instead.
CHEF TIP: You can heat the puree gently, if you prefer a warm puree on a cold winter morning.
STORAGE: Ladle as much puree as your family can eat in a week into jars and store in the fridge. Ladle the rest into airtight containers and freeze for later.
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