Monday, 16 January 2012

Poached Rhubarb with Ginger Yoghurt and Pistachios

This was pretty as a picture and delicious after a rich meal of roast duck.  Now, you COULD spend all day chopping crystallised ginger into tiny chunks and adding to Greek Yoghurt and honey, or you could just go buy a tub of Rachel's Greek Yoghurt with Ginger.  Guess the option I took.  The forced rhubarb was gently roasted with the zest and juice of a blood orange and some sugar, then chilled.  Come pudding-time, the rhubarb and yoghurt are gently swirled together and topped off with some chopped pistachios.  So simple, so utterly divine, so try some.  This would also be perfect after a spicy Middle Eastern or Indian meal.

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