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450 g/1 lb rhubarb, cut into short
lengths
30 ml/2 tbsp clear honey
5 ml/1 tsp ground cinnamon
45 ml/3 tbsp water
450 g/1 lb ripe bananas, roughly chopped
300 ml thick plain yoghurt
Chopped pistachio nuts, to decorate |
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Method:
Put the rhubarb, honey, cinnamon and
water in a saucepan and bring to the boil. Reduce the heat and cook
gently until the rhubarb is tender. Cool slightly, then puree with the
bananas in a blender or food processor. Leave until cold. Fold in the
yoghurt, turn into individual glass dishes and decorate with chopped
pistachio nuts. Chill until ready to serve.
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