Flavour of the Month

Honey Pear and Rhubarb with Zesty Yoghurt

Ingredients

• 3 pears, peeled, cored, diced
• 6 rhubarb sticks, chopped
• ½ cup fresh orange juice
• 2 tablespoons honey
• 1 cinnamon stick
• 6 whole cloves
• 200g (1 tub) low-fat plain yoghurt
• 1 teaspoon orange zest (finely grated orange part of skin)
• 1 teaspoon vanilla
• cinnamon powder

Method

1. Place pears and rhubarb in a saucepan with orange juice, honey, cinnamon stick and cloves. Bring to the boil. Cover and simmer for about 10 minutes. Remove from heat and remove cinnamon stick and cloves. Refrigerate to cool.
2. Combine yoghurt with orange zest and vanillia.
3. Serve chilled pear and rhubarb in individual bowls with a dollop of zesty yoghurt and a sprinkle of cinnamon powder.

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