Poached Rhubarb with Natural Yogurt

  • 20 mins
  • Serves 6
  • Easy

Our Seasonal Poached British rhubarb is perfect served with yogurt, ideal for a breakfast treat or served with our All Goat’s Butter Shortbread as a beautiful desert.

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  1. Rinse the rhubarb and shake off any excess water.
  2. Place the rhubarb and honey in a pan with a lid and simmer for 5-10 minutes, until the rhubarb is tender but holding its form.
  3. Remove the rhubarb from the pan and set aside.
  4. Add the orange juice to the pan and simmer for 5 minutes until the syrup is smooth and glossy, place in a jug for serving.
  5. The rhubarb and syrup is delicious hot or cold served with St Helen’s Farm natural yogurt and pistachios.