Baked yoghurt and poached rhubarb

Serves 7-8


2 cups double cream

2 cups Plawhatch yoghurt

2 cups condensed milk

Vanilla essence

100g sugar

3-4 stems of organic rhubarb


  1. Poach the rhubarb:

Cut the stems into bite sized pieces and put in a saucepan with the sugar add a splash of water. Simmer gently for 12-15 mins, until slightly soft but not falling apart.


Pre heat oven to 180°c


  1. Baked yoghurt:

In a bowl combine the cream, yoghurt and condensed milk Whisk the mixture and then beat well until creamy.

Pour the creamy mixture into 7-8 ramekins or oven proof bowls. 

Sit the ramekins in a roasting tray and add enough water to the tray to come about 1cm up the sides of the ramekins. Bake in the oven for 10-12 mins.

Allow the ramekins to cool and top with poached rhubarb (make sure that has cooled too). Refrigerate for 3 hours then serve cold.