
Seasonal Poached Rhubarb with Natural Yogurt
Our Seasonal Poached British rhubarb is perfect served with yogurt, ideal for a breakfast treat or served with our All Goats' Butter Shortbread as a beautiful desert.
Ingredients:
- 4 rhubarb stems, trimmed and cut into 3cm strips
- 2 tbsp. honey
- ½ freshly squeezed orange juice
- 200g St Helen’s Farm goats’ milk yogurt (natural or fat free)
- 20g pistachios, crushed
Method:
Rinse the rhubarb and shake off any excess water.
Place the rhubarb and honey in a pan with a lid and simmer for 5-10 minutes, until the rhubarb is tender but holding its form.
Remove the rhubarb from the pan and set aside.
Add the orange juice to the pan and simmer for 5 minutes until the syrup is smooth and glossy, place in a jug for serving.
The rhubarb and syrup is delicious hot or cold served with St Helen’s Farm natural yogurt and pistachios.
Seasonal Poached Rhubarb with Natural Yogurt!

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