Rhubarb with saffron yoghurt & pecan crunch
SERVES 4 THE CRUNCH Preheat the oven to 150C/130C fan/gas 2. Grease a small roasting tin or dish with 1 tsp unsalted butter. Coarsely chop 100g pecans, spread them out in the tin and toast in the oven for 20 minutes. In a small bowl combine 1 tbsp date syrup, 1 tsp balsamic vinegar, ½ tsp ground ginger and pinch of sea salt. Drizzle this over the nuts, stir to coat and roast for another 20 minutes, stirring halfway through. Spread the nuts over a sheet of clingfilm and leave to cool. (This is probably twice as much nut crunch as you will need but it keeps well for days in an airtight container and is good scattered over porridge or granola.) THE RHUBARB At the same time, cut 200g rhubarb (trimmed weight) into 2cm lengths. Place in a small pan with 50g honey, cover partially with a lid and cook over a low heat for 10 minutes, stirring halfway through, until the fruit releases its juices and has softened. Turn up the heat a little and simmer uncovered until you have a thick, jammy purée, stirring to make sure it doesn’t catch. Divide this among four 150ml ramekins or glasses and leave to cool. THE YOGHURT Grind a small pinch of saffron filaments and infuse with 1 tsp boiling water. In a medium bowl, combine the saffron infusion with 30g honey and 300g Greek yoghurt (for example Total). Spoon this on top of the rhubarb (you can cover and chill the glasses for up to a couple of days). Scatter over the pecan crunch just before serving.