1 bunch rhubarb, leaves discarded and cut into 5cm pieces
trimmed weight 330g (11 oz)
1 vanilla bean, halved lengthwise
1/2 cup caster sugar
2 cups reduced fat natural yogurt
1 cup sugar
Put the rhubarb and vanilla into a pan and add 1/4 cup water. Cover and cook over low-medium
heat for 3-5 minutes or until the rhubarb is just tender. Do not overcook or the rhubarb will
collapse. Add caster sugar and stir gently to dissolve. Cool slightly then discard the vanilla bean.
Divide the rhubarb equally among 4 x 1/2 cup capacity heatproof glasses and top with yogurt and
any rhubarb syrup. Place the sugar in a small pan and cook over low-medium heat without stirring
until the sugar dissolves and starts to turn a deep caramel colour. Carefully pour the hot caramel
over the yogurt. Allow to set before serving.
trimmed weight 330g (11 oz)
1 vanilla bean, halved lengthwise
1/2 cup caster sugar
2 cups reduced fat natural yogurt
1 cup sugar
Put the rhubarb and vanilla into a pan and add 1/4 cup water. Cover and cook over low-medium
heat for 3-5 minutes or until the rhubarb is just tender. Do not overcook or the rhubarb will
collapse. Add caster sugar and stir gently to dissolve. Cool slightly then discard the vanilla bean.
Divide the rhubarb equally among 4 x 1/2 cup capacity heatproof glasses and top with yogurt and
any rhubarb syrup. Place the sugar in a small pan and cook over low-medium heat without stirring
until the sugar dissolves and starts to turn a deep caramel colour. Carefully pour the hot caramel
over the yogurt. Allow to set before serving.
Little Leakers
Rhubarb And Yogurt Brulee
