Time: 40 mins
Difficulty:

What you need

  • 200ml Pauls Double Thick Vanilla Custard
  • 200g Pauls Athentikos Mixed Berry Greek Yoghurt
  • 1 tsp ground cinnamon
  • Lemon juice
  • 500g fresh rhubarb
  • 100g brown sugar

How To Make It

  1. Preheat the oven to 200°C. Chop the trimmed rhubarb stalks into 5cm lengths and toss through the brown sugar and cinnamon in a baking dish. Squeeze half a lemon over the rhubarb and cover the dish with foil and bake for 30 mins.
  2. Allow to cool slightly before pureeing the rhubarb. Then lightly fold in the custard and the mixed berry yoghurt and pour into glass bowls and chill in the refrigerator for 1 hour before serving.

What you need

  • 200ml Pauls Double Thick Vanilla Custard
  • 200g Pauls Athentikos Mixed Berry Greek Yoghurt
  • 1 tsp ground cinnamon
  • Lemon juice
  • 500g fresh rhubarb
  • 100g brown sugar

Products in this recipe