Top 5 Deserts in 5 Minutes: Number 3: Stewed Rhubarb and Apple with Yoghurt and Pistachio Recipe

Welcome to this weeks top 5 deserts in under 5 minutes; Stewed Rhubarb and Apple with Yoghurt and Pistachio Nuts! Rhubarb is just starting to come into season now, however will continue to grow through winter, making this the perfect warm desert for the cooler months ahead of us.

Stewed Rhubarb and Apple with Yoghurt and Pistachio Recipe Ingredients

  • Bunch rhubarb (leaves removed), rinsed and chopped into inch long pieces
  • 1 cooking apple (granny smith is good), peeled, cored and chopped into 16 wedges
  • 1 strip of lemon rind
  • 2 tbsp honey
  • 1 heaped tbsp creamy deli style yoghurt per person (Harris Farm does a great own brand one)
  • Large handful shelled pistachio nuts, toasted

Stewed Rhubarb and Apple with Yoghurt and Pistachio Recipe Ingredients

Place the rhubarb, apple, lemon rind and honey in a medium saucepan. Fill with water to just cover the ingredients. Bring to a boil over a medium/high heat and cook for 3 minutes until just tender. Using a slotted spoon, remove the rhubarb and apple from the cooking liquid and place in a serving bowl. Top with the yoghurt and pistachio.

NB. You can toast the pistachios on a microwave safe plate in the microwave on medium/high in 30 second bursts, stirring between bursts.