• 600 g rhubarb, trimmed and cut into 5cm lengths
  • Zest and juice of 2 oranges
  • 200 g golden caster sugar
  • 50 g plain flour
  • 25 g cold butter, cut into small cubes
  • 40 g mixed blanched Brazil nuts and hazelnuts, finely chopped
  • 150 ml double cream
  • 2 tsp icing sugar
  • 150 g pot natural yogurt


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Spread the rhubarb in a single layer in a large ovenproof dish. Add the orange zest and juice and 3 tablespoons of water; scatter over 175g of the sugar. Stir, then cover the dish with kitchen foil and bake for 20-25 minutes until soft.

  2. 2

    Remove from the oven and cool completely. Meanwhile, put the flour and butter in a bowl and rub together using your fingertips until the mixture resembles rough breadcrumbs. Mix in the remaining sugar and the nuts and tip on to a foil-lined baking tray. Bake for 10-12 minutes, turning the mixture halfway, until golden. Set aside.

  3. 3

    Drain the rhubarb in a sieve over a bowl. Transfer the juices to a pan, bring to the boil, then simmer until syrupy. Leave to cool. In a separate bowl, whisk the cream with the icing sugar until the beaters leave a soft trail in the mixture, then fold in the yogurt.

  4. 4

    Divide the creamy yogurt among bowls, add the rhubarb and syrup, then scatter over the nutty streusel.

Nutritional Details

Each serving provides
  • Energy 1675kj 400kcal 20%
  • Fat 23.0g 33%
  • Saturates 12.6g 63%
  • Sugars 35.6g 40%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 816kj/195kcal

Each serving provides

41.6g carbohydrate 2.8g fibre 5.0g protein

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