3 Rhubarb Stems
150 g Yogurt Of Your choice
300 ml Water
Dust Of Cinnamon
Dust Of Nutmeg
1/2 tsp Vanilla Essence
Honey To Taste
Slice the rhubarb stem into approximately 1 inch squares, add to 300 ml of water in the pot then bring to the boil leave to simmer for 12 to 15 mins.
Once the rhubarb is tender grater in a dust of cinnamon and nutmeg lastly add vanilla essence and honey to taste.
Leave to cool in the fridge.
Once chilled place the yogurt of your choice into the blender, blend until smooth and serve.
Serve in a tall glass with a sprig of mint and squeeze a little lemon for a added compliment to the honey along with a table spoon of freshly squeezed ginger.
Absolutely simple healthy recipes easy to follow and great to taste, more so if you grow your own.
This recipe would also work beautifully with the replacement of rhubarb for freshly juiced carrots if you employ the same method of adding lemon and ginger or even lime.
Thank you for visiting me at John’s Kitchen.