Rhubarb with saf­fron yoghurt & pe­can crunch

The Mail on Sunday - You - - Food Brights of Spring -

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.

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