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Rhubarb, almonds and yoghurt

Normally in food and cooking I use caster sugar.  In this recipe I like feeling the grains of sugar and hearing them crunch as I eat, so I use granulated sugar.  If you don’t have granulated sugar, caster will do fine.

You can buy toasted flaked almonds.  If you can be bothered to toast the flaked almonds yourself you end up with hots nuts on your pudding which are delicious.  To toast the almonds put them on a baking tray and place in a preheated oven at 180°C/160°C fan/350°F/Gas mark 4 for 5 – 8 minutes.  I always set a timer as I’ve lost count of the amount of nuts I have burnt while toasting them.

Ingredients

Instructions

  1. Put the rhubarb, water and 3 tbsp of granulated sugar in a saucepan and heat over a low heat with the lid on for 7 – 10 minutes, until the rhubarb is soft.  Remove from the heat.
  2. Divide the yoghurt between the bowls or glasses, top with the rhubarb.  Put the almonds and granulated sugar on the table so that people can serve themselves.

Notes

If you want a different version of this pudding how about