Rhubarb seems to have a bad reputation as many people thinks it’s far too tart which can be true if the rhubarb isn’t sweetened enough. Thankfully this recipe balances the sweetness and tartness just right and the additional citrus zest makes it wonderfully refreshing
The eating season for rhubarb isn’t very long so I suggest we make the most of it whilst its around!
Preheat the oven to 200 C.
In an oven proof dish, place the roughly chopped rhubarb and the sugar. Make sure it’s coated evenly and then cover the dish with tin foil. Pop into the oven for 15 minutes and then remove the foil. Give the rhubarb a stir and leave in the oven for a further 5 minutes until tender. Remove from the oven, strain the rhubarb and reserve the liquid for use later and leave to cool
In a clean bowl, whisk the cream to soft peaks with an electric whisk
Add in the Greek yoghurt and mix thoroughly until it’s all incorporated
When the rhubarb is cooled, you have two options. Firstly, you can puree the rhubarb and mix this into the cream and yoghurt mix OR you can keep the tender chunks whole and add this to the cream and yoghurt mix and fold carefully. Personally I prefer whole chunks
Pop the mixture into serving dishes and store in the fridge for at least an hour before service
When ready to serve, pour over the rhubarb syrup and sprinkle over the lemon zest