Roasted Rhubarb and Orange Yogurt

Name: Roasted Rhubarb and Orange Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 stalks rhubarb (cut into 1 inch pieces); 1 orange (cut into segments and juice reserved); 1 tsp caster sugar; 250 g yogurt; 2 tbsp flaked almonds

This Roasted Rhubarb and Orange Yogurt is the perfect mix of warm and cold and sweet and sour. The flaked almonds also add some extra crunch. Get the recipe below.

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How to make my Roasted Rhubarb and Orange Yogurt

Why not make this fruity, nutty recipe for breakfast one weekend. You won’t regret it.

Roasted rhubarb

The star of this recipe has to be the roasted rhubarb. It’s one of my favourite fruits and I get very excited when it first enters the shops at the start of the year – particular the pink, forced kind.

To roast the rhubarb, just cut it into 1.5 inch pieces, play in an oven dish along with 2 – 3 tbsp of orange juice and a tsp of caster sugar.

Cover the oven dish with tin foil and roast at 180 C / 350 F / gas mark 4 for 10 minutes.

It will then be soft with a little syrup at the base of the dish. You can pour this over the yogurt at the end.

Segmented orange

I love the flavour combination of orange and rhubarb. In this recipe some of the orange juice is used to roast the rhubarb but the rest of it is cut into segments. This might sound intimidating but it’s easier than you think – so long as you have a good sharp knife.

The reason I segment the orange is to avoid getting any of the membranes or pith in the dish that would be bitter and tough.

So how do you segment an orange?

Begin by cutting off the top and bottom of the orange, this will give you a flat base to work from.
Sit the orange on your cutting board flat side down.
Following the curve of the orange, start cutting away the pith and skin in sections, working from the top to the bottom. Try to avoid cutting away too much fruit.
Do this the whole way around the orange and if necessary, trim away any remaining pith.
Next slide the knife down between the membrane of a segment, then do the same on the following side to cut out the perfect wedge.
Keep repeating this as you turn the orange round in your hand.

It’s as simple as that.

Vegan yogurt

Of course the orange and rhubarb is the star of this dish but the yogurt is important too.

There are lots of different types of vegan yogurt on the market but for this recipe I like to avoid anything flavoured (we just want plain yogurt) and something with no added sugars (I like it quite tart).

If you can find something described as “Greek style” vegan yogurt then that will work best. Tesco do a fantastic own brand Greek style vegan yogurt which I love. But use whatever you can get your hands on.

Flaked almonds

Last but not least this recipe is topped off with flaked almonds. For extra flavour you can toast these in a dry pan first. It doesn’t take too long and you can do it while the rhubarb is roasting in the oven.

The recipe