Roasted rhubarb and almond yoghurt cream recipe

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No matter how simple the dishes are, it’s all about the produce. In this case look for the reddest, plumpest rhubarb you can find, with leaves so fresh they look like they’ve just been pulled out of the ground. (But remember that rhubarb leaves are poisonous so don’t be tempted to utilise them or even give them to the chooks.) While almond milk is easy to buy commercially, check the label to make sure it doesn’t have added sugar or preservatives. Better still, have a go at making it yourself the taste is truly worth it. When you are making a ‘jelly’ of any kind, and this almond yoghurt cream has gelatine in it, bear in mind that you’ll need a few hours for it to set properly and allow yourself plenty of time.

  • Yield: 6 Servings


  • 1 bunch rhubarb, leaves and ends trimmed (about 500 g after trimming)
  • 3 tablespoons raw honey, or to taste
  • 2 Finely grated oranges zest
  • 2 tablespoons orange juice
  • 1 teaspoon ground star anise
  • 25 g cold unsalted butter, finely chopped
Almond Yoghurt Cream
  • ½ cup (125 ml) unsweetened almond milk, preferably homemade
  • 1 vanilla bean, halved lengthways, seeds scraped
  • 2 ½ x 2 g gold-strength gelatine leaves
  • 50 g raw honey
  • 400 g thick natural probitoic yoghurt
  • 2 tablespoons lemon juice
  • ½ teaspoon freshly grated nutmeg
How to Make It
  1. To make the almond yoghurt cream, place the almond milk, vanilla seeds and scraped bean in a small saucepan and bring to the boil over low heat.
  2. Meanwhile, soak the gelatine leaves in cold water until soft. Squeeze out the excess liquid, then add to the hot milk and stir until dissolved. Set aside to cool slightly.
  3. Combine the honey, yoghurt and lemon juice in a medium bowl. Whisk in the cooled milk, then strain the mixture into a serving bowl. Dust with nutmeg, then cover and refrigerate overnight or for at least 3 hours.
  4. Preheat the oven to 220°C (fan-forced). Line a baking tray with baking paper.
  5. Cut the rhubarb into 1.5 cm pieces. Place in a bowl with the honey, orange zest, orange juice and star anise and toss to combine well. Place the rhubarb on the lined tray in a single layer. Dot the butter over the rhubarb, then roast for 10–15 minutes or until just cooked, but not falling apart.
  6. To serve, divide the rhubarb among plates or bowls and serve with a generous spoonful of almond yoghurt cream.

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