It’s Rhubarb season- my go to recipe for rhubarb is usually a crumble but I thought I’d try something else for a change and it’s safe to say this won’t be the last time I make this- it was so simple and delicious- with very little sugar involved!
400g rhubarb (I’d already cut mine into 1 inch pieces before I took this pic!)
1 large orange
1-2 tablespoons of brown sugar
1 tsp cinnamon
1 tablespoon of orange marmalade or jam (with no bits in it!)
500g Greek yoghurt
Slice the rhubarb into 1 inch pieces and pop into a pan. Add a tablespoon of brown sugar (a little more if you’d like it a touch sweeter)
Add a teaspoon of cinnamon to the pan
Finely grate the rind of half the orange and add to the pan
Squeeze the juice from the orange- making sure you get around 60ml of juice (if you don’t you might need a 2nd orange)
Bring to a boil then reduce the heat to low and put a lid on. Cook like this for around 10mins, stirring occasionally
Once it starts to break down like this you can remove the pan lid and cook for another 5mins to thicken slightly
Beat the rhubarb into a paste and add a tablespoon of clear marmalade, mixing well until there are no lumps.
Add the rhubarb mixture to the bowl a little at a time mixing it in as you go
Pour into serving dishes. This amount will do anywhere from 4-8 servings depending on how big you like your portions!
Sprinkle over a little more brown sugar (I skipped this bit for baby’s portion) then pop into the fridge until ready to serve!