Rhubarb with Probiotic Yoghurt

I don’t often get cravings, but one Sunday afternoon found me longing for some rhubarb.  So much so that even though I had already been shopping once that day, I succumbed and drove to my nearest supermarket to pick up a pack of lovely pink rhubarb stalks.

2017-02-12_15-30-05_594I trimmed the ends, washed and dried it and cut the stalks into finger-length pieces before sprinkling over the zest and juice of an orange and drizzling a little honey over it.

Covered with foil, I then roasted the rhubarb for 15 minutes at 165°C/325°F until it was just tender, but not mushy.

 

Served slightly warm with a spoonful of probiotic yoghurt and sprinkling of bee pollen, this simplest of desserts was the most delicious tasting one and well-worth the extra visit to the supermarket.   The orange juice and zest really compliment the rhubarb and seem to bring the flavour out even more.

2017-02-12_17-36-50_503-2

Rhubarb with Probiotic Yoghurt and Bee Pollen

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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