Lush lush lush recipe that belongs to my mum. In our family it’s a pudding but I’d say all bets are off in lockdown and this is now a legit breakfast dish!
Prep and assemble the day before eating, it’s just nicer that way... Serves 4:
500g pink rhubarb
3tbsp soft light brown sugar
1tsp vanilla paste or extract
300ml double cream
300ml Greek yoghurt
2tbsp dark muscovado sugar
Heat the oven to 150. Trim and cut the rhubarb into batons, then mix with the light brown sugar and vanilla, spread in a roasting tray, cover with foil and roast for 15 minutes or until soft when pierced with a knife. Leave to cool.
Whisk the double cream until it is thick and dollopy but not at all stiff, then gently fold through the yoghurt.
Lay the rhubarb and it’s juices into a heatproof shallow dish (or dishes) and cover with the cream mix. Sprinkle with the muscovado, cover and leave in the fridge overnight. When ready to eat, place under a hot grill until the sugar has just melted and brûléed, no more than a minute.
Mm mm mmmmm.
