Serves 4 – 6 helpings
We all loved the rhubarb chilled and topped with double cream yoghurt. Do try the recipe when you can get your hands on rhubarb. We enhanced the colour with a few drops of red food colouring. Use fresh orange juice, it is an amazing pairing with the rhubarb. Discard rhubarb leaves, they contain oxalic acid and are poisonous.
Recipe Category

You will need

½ cup (125 ml) white sugar
± 3 drops red colouring
2 t (10 ml) cornflour
500 g rhubarb, trimmed and cut into 5 cm pieces
zest of 1 orange
1 cup (250 ml) fresh orange juice


In a medium saucepan, toss the sugar, red colouring and cornflour.

Add the rhubarb, orange zest and juice. Mix.

Bring to a gentle boil. Cook for 10 – 15 minutes until rhubarb is very soft when pierced with a fork. Cool.

Serve with double cream plain yoghurt.