A luscious dessert that goes big on flavour.
Ingredients
For the yogurt cream
- 120g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
- 200ml double cream
- 1 tbsp caster sugar
- 1½ tsp vanilla bean paste
- 8 cardamom pods, bashed open, shells eliminated and seeds finely crushed in a mortar
For the rhubarb
- 400g rhubarb
- A tablespoon of orange blossom water
- 70g caster sugar
- ½ tsp vanilla paste
- Skin of 1 lemon, half-shaved into strips and the rest grated
- 20g pistachios, coarsely chopped
Method
- Heat the oven to 180C/350F/gas mark 4.
- Cut the rhubarb into 6cm batons and mix with the wine, orange blossom water, vanilla pod and seeds, and lemon strips.
- Put in an ovenproof dish that's just large enough snugly to accommodate the rhubarb and roast, uncovered, for 20 minutes, until tender but not mushy. Set aside.
- Put the cream, sugar and vanilla in a big bowl and whisk to barely gentle peaks (take care not to over-whisk it, as a result, the cream will thicken barely when it's chilled). With a spatula, gently fold within the yogurt and cardamom, then refrigerate till good and chilly.
- To serve, divide the cream between four glasses and then top, with the roast rhubarb, sprinkle pistachio nuts over each and serve.
