Baked yoghurt and poached rhubarb
2 cups double cream
2 cups Plawhatch yoghurt
2 cups condensed milk
3-4 stems of organic rhubarb
- 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
- 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.