Rhubarb & Skyr
Stewed seasonal rhubarb, high protein low-fat skyr with Orkney oatcakes.
Ingredients
- 750g rhubarb, trimmed and chopped
- 1 large orange, juice & zest
- 100g caster sugar or a generous squeeze of honey
- 2 pieces of stem ginger, finely chopped
- 1 x tub of skyr, natural yoghurt works equally as well
- 1 x packet of Stockan's Orkney Oatcakes
- 1 x bar of fudge or chocolate
Method
- Place the chopped rhubarb in a medium-sized saucepan with the orange juice, zest, 100g sugar, 2 tablespoons of water and the ginger.
- Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked but still holds its shape.
- Serve the rhubarb (warm or cold) with a large dollop skyr on to an oatcake.
- Add some crumbled fudge or grated chocolate on top if desired.
- For the pudding jars, crumble the oatcakes to create a layer.
The rhubarb will keep in the fridge for three days....enjoy.
