28 December 2010

Rhubarb Delight

This is a lovely way to use rhubarb, especially in summer.

1 tbsp flaked almonds, toasted
1 bunch rhubarb, washed and cut into 2cm slices
1/2 cup orange juice
250g low fat ricotta cheese
1 cup natural non-fat yoghurt

Place orange juice and rhubarb in a medium saucepan and cook for 10-15 minutes, until rhubarb is soft.  Allow to cool. Beat ricotta cheese until smooth in a food processor or electric mixer. Add rhubarb and beat until thoroughly combined and mixture is an even pink in colour. Swirl yoghurt through rhubarb mixture and place in serving dishes.  Chill for several hours. Top with flaked toasted almonds just before serving.

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