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TOTAL 2% Yoghurt with Rhubarb, Ginger & Vanilla

COOK
Less than 15'
Ingredients

170g FAGE Total 2%

1/2 stick rhubarb

1 tbsp caster sugar

1/2 tsp ground cinnamon

1 vanilla pod

1/2 tsp ground ginger

    Steps
  1. Preheat the oven to 180C / 350 F / Gas Mark 4. Cut the rhubarb into 10cm/4” lengths and arrange in a single layer on a large baking tray.
  2. Mix the sugar and cinnamon together and sprinkle over the rhubarb. Bake in the oven for 8-12 minutes or until the rhubarb is just soft to touch.
  3. Remove, cool and then using a fork lightly crush the rhubarb into a coarse puree.
  4. Scrape the seeds from the vanilla pod and stir into the yoghurt with the ground ginger.
  5. Top with the rhubarb puree.
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