Stewed rhubarb and vanilla yoghurt

July 09, 2020

Stewed rhubarb and vanilla yoghurt

This delicious and versatile recipe can be served on top of porridge or with custard, add a crumble topping and bake.


  • 500g rhubarb, trimmed and chopped 
  • 1 large orange, juice and zest of 
  • 50 - 100g caster sugar (this is to your taste)
  • 2 pieces stem ginger, finely chopped 
  • 1 vanilla pod, halved lengthways 
  • 250 ml natural yoghurt


  1. Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 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.
  2. Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.
  3. Step 2 can be skipped if you use the Barambah Vanilla Bean Yoghurt :-)

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