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Rhubarb & Ginger Semifreddo
A quick and easy sweat treat
|
Serves |
3-4 |
|
Prep time |
5 minutes |
|
Cook time |
15 minutes |
This Eat Well for Less version of a semifreddo (semi-frozen Italian desert) uses rhubarb compote as a base, yoghurt and granola. The compote is free from refined sugar thanks to the use of honey, which is sweeter than table sugar due the higher level of fructose.
Ingredients
| 400g | rhubarb, chopped finely |
| 2 tsps | vanilla extract |
| 4 tbsps | honey |
| 1 tbsp | water |
| 1/2 | thumb size piece of ginger, peeled and grated |
|
low-fat natural yoghurt |
|
| granola |
Method
- Chop up the rhubarb, then place in a saucepan together with the vanilla extract, honey, ginger and water on a medium heat.
- Cover the pan and cook for 5-10 mins until the rhubarb has softened, broken down and caramelised. Stir frequently to prevent sticking.
- Allow 2-3 minutes for the compote to cool, then spoon carefully into the base of your serving glass. Add a layer of yoghurt, then sprinkle granola on top to complete – serve and enjoy!
Chef’s tips
Serve into a glass with the compote as the base, yoghurt in the middle and granola on top! The quantity of yoghurt and granola required will depends on the size of your serving glasses. You could also use the compote as a crumble/pie filling/jam.