20g Connacht Gold Creamery Butter
3 stems of rhubarb, chopped into 2½cm pieces
6-8 tbsp caster sugar
1 orange, juiced
1 tbsp honey
A thumb-sized piece of ginger, peeled
1 tsp vanilla extract
150ml low-fat natural yoghurt
4 small shortcrust pastry cases (shop bought or homemade)
1 Melt the butter over a medium heat. Add the rhubarb, caster sugar, juice of the orange and the honey, and stir until the sugar dissolves.
2 Grate in the ginger and stir well. Allow the mixture to simmer while the rhu¬barb softens, but do not allow the fruit to break down completely. Taste for sweetness and add a little more sugar if needed. Allow to cool slightly.
3 While the mix is cooling, add the vanilla extract to the natural yoghurt and whisk through.
4 Spoon the rhubarb into the pastry cases and serve with the vanilla yoghurt.
Per Serving 264kcals, 8.2g fat (5.3g saturated), 44.6g carbs, 34.6g sugars, 3.5g protein, 1.4g fibre, 0.13g sodium