Baked Rhubarb & Pistachio Yoghurt Bowl 

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

Substitute:

  • 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

Ingredients:

450 g Rhubarb

1 Grapefruit (or orange)

1 tsp Vanilla paste

40 g Caster sugar

2 tbsp Pistachios

240 g Yoghurt

Recipe:

  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. 
Oddbox image

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.

Leftovers

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.

Oddbox Fruit and Vegetable box

FIGHT FOOD WASTE WITH A DELIVERY OF DELICIOUSLY ODD FRUIT & VEG.