• 400 g rhubarb, trimmed and cut into 2cm lengths
  • 100 ml pure squeezed orange juice
  • 1 tsp vanilla extract
  • 2 tbsp clear honey
  • 350 ml Greek-style natural yogurt
  • 1 tsp ground ginger
  • 50 g icing sugar
  • 9 shortbread bites
  • Few fresh mint leaves, to decorate (optional)


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the rhubarb in a roasting tray. Pour the orange juice, vanilla extract and honey into a small jug; whisk together, then pour over the rhubarb. Bake for 10 minutes, until the rhubarb is tender. Leave to cool.

  2. 2

    Mix together the yogurt, ginger and icing sugar. Crush 3 of the shortbread biscuits.

  3. 3

    When the rhubarb has cooled, spoon into 6 serving glasses, layering with the yogurt mixture. Sprinkle the crushed shortbread on top and garnish with mint leaves, if using. Serve with a whole shortbread on the side.

Nutritional Details

Each serving provides
  • Energy 1080kj 258kcal 13%
  • Fat 12.5g 18%
  • Saturates 7.1g 36%
  • Sugars 22.0g 24%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 599kj/143kcal

Each serving provides

30.8g carbohydrate 1.9g fibre 4.6g protein

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