Vanilla Bean Yoghurt with Poached Rhubarb

This low sugar and healthy number still has the taste of decadence. It’s perfect for a filling snack, or light breakfast or dessert.

Serves: Four

Time: 70 minutes


  • 600g natural yoghurt
  • 300g rhubarb
  • 2 strips orange rind
  • 1 tablespoon water
  • 1 1/2 tablespoons caster sugar
  • 1 teaspoon vanilla essence or scraped beans from a vanilla pod



Over a large bowl, put the yogurt into a paper towel lined sieve. Cover the bowl and put in the fridge for one hour or overnight. In a frying pan, add the rhubarb, orange rind, water and sugar. Simmer gently for eight minutes until the rhubarb is just tender and then allow to cool. Stir vanilla into drained yoghurt and spoon into four serving glasses. Top with rhubarb mixture and serve.

Written by leshka