RHUBARB & Pistachio
Our British Poached Rhubarb is perfect served with yogurt, ideal for a breakfast treat or served as an elegant dessert.
4 rhubarb stems, trimmed and cut into 3cm strips
2 tbsp. honey
½ freshly squeezed orange juice
200g St Helen’s Farm goats’ milk yogurt (natural or fat free)
20g pistachios, crushed
Rinse the rhubarb and shake off any excess water.
Place the rhubarb and honey in a pan with a lid and simmer for 5-10 minutes, until the rhubarb is tender but holding its form.
Remove the rhubarb from the pan and set aside.
Add the orange juice to the pan and simmer for 5 minutes until the syrup is smooth and glossy, place in a jug for serving.
The rhubarb and syrup are delicious served hot or cold with St Helen’s Farm natural yogurt and pistachios.