Whipped vanilla cream folded into thick yoghurt, rhubarb roasted in an orange and vanilla syrup, topped off with crunchy almond cookies….. Oh boy, this dessert is devilishly good, and only to be eaten on the weekend!
I’ve never made rhubarb before, no idea why not, it’s absolutely delicious and so much easier than I thought! It literally just needs 15 minutes of roasting at 180°C and you’re done! More rhubarb for us this summer! Any favourite rhubarb recipes out there?
Rhubarb Roasted in a Vanilla and Orange Syrup with Sweet Yoghurt Mousse
- Roasted Rhubarb
- ± 300 g Rhubarb
- 50 g sugar
- 1/2 vanilla pod (other half used for the yoghurt mix)
- Pinch of salt
- Juice of 1 orange
- Yoghurt Mousse
- 125 ml cream
- ± 1.5 cups full fat yoghurt (see notes)
- Other half of the vanilla pod
- 1 tbsp plain white sugar
- To Serve
- Crunchy cookies, pistachios or toasted hazelnuts
Preheat the oven to 180°C.
Wash the rhubarb and chop it into bitesize pieces, ± 3 cm.
Add them to a small oven dish, big enough to make 1 layer of rhubarb.
Make a cut lengthwise in the vanilla pod so it opens up on 1 side, with he back of a knife scrape out the vanilla seeds. Add half to the rhubarb and set the other half aside.
Add the sugar, salt and orange juice to the rhubarb and mix well so everything is coated. Roast for 15 minutes until just cooked through and still a bit al dente.
Remove from the oven and let cool for ± 5 minutes (can also be made ahead of time and served cold).
The Yoghurt Mousse
Add the cream into a large mixing bowl and whisk until starting to thicken.
Add the sugar and vanilla seeds and keep whisking until the cream is thick enough to hold a firm peak.
Add the yoghurt and gently fold into the cream with a spatula.
Divide the yoghurt mousse over 2 bowls, top with the rhubarb, the orange vanilla syrup and crumble over the crunchy cookies. Enjoy!