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Poached Rhubarb with vanilla bean yoghurt in a bowl

Vanilla bean yoghurt with poached rhubarb

Spice up your usual fruit and yoghurt with this simple and tasty recipe. A delightful mix of poached rhubarb and creamy vanilla flavoured yoghurt.


Serves: Serves 4

Number of ingredients: 6 Ingredients

To prep: 1 Hour Prep

To cook: 6 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 618kJ

  • Protein: 19g

  • Fat (total) : 2.7g

  • - Saturated Fat: 1.7g

  • Carbohydrate (total): 19g

  • - Sugar: 19g

  • Fibre: 2g

  • Sodium: 104mg


600g reduced fat Australian yoghurt

300g rhubarb, approx. 6 stems, cut into 5 cm lengths

2 strips of orange rind

1 tablespoon water

1 1/2 tablespoons caster sugar

1 teaspoon vanilla essence or scraped beans from a vanilla pod


  1. Place yogurt into a paper towel lined sieve, over a large bowl.
  2. Cover and refrigerate for 1-2 hours or overnight.
  3. Place rhubarb, orange rind, water and sugar in a frying pan.
  4. Simmer gently for 6-8 minutes until rhubarb is just tender. Allow to cool.
  5. Stir vanilla into yoghurt and spoon between serving glasses.
  6. Top with rhubarb mixture and serve.