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. 


  • 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 


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!