Baked Rhubarb & Pistachio Yoghurt Bowl 

Try this colourful recipe with baked rhubarb, crunchy pistachios and grapefruit vanilla sauce.


  • No rhubarb? Try with peaches or plums. 
  • No yoghurt? Serve with ice cream instead – vanilla or coconut would work really well with the rhubarb. 
  • No grapefruit? Use an orange.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2


450 g Rhubarb

1 Grapefruit (or orange)

1 tsp Vanilla paste

40 g Caster sugar

2 tbsp Pistachios

240 g Yoghurt


  1. Preheat the oven to 180 C/160 fan/gas mark 4. Cut the rhubarb into 8cm chunks. then lay it flat in a small baking dish. 
  2. Mix the orange juice, orange zest and vanilla together in a small bowl. Pour the mixture over the rhubarb.
  3. Bake for 15-20 minutes, until the rhubarb is soft but still has its shape.
  4. Divide the yoghurt ( or vegan yoghurt) between two bowls, then top with the baked rhubarb and sprinkle with crunchy pistachios. 
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How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.


Make rhubarb jam by blending the rhubarb in a food processor until smooth. Add 1 tbsp of chia seeds and set aside until the jam thickens.