Roasted rhubarb with vanilla yoghurt

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 200C/400F/Gas 6.
To make the rhubarb, melt the butter in a small ovenproof frying pan over a medium heat. Add the rhubarb and the caster sugar, stir well and transfer to the oven to roast for 10-15 minutes, until the rhubarb has cooked through.
To make the vanilla yoghurt, place the yoghurt together with the vanilla seeds into a small bowl and stir to combine.
To serve, place the roasted rhubarb onto a plate with a dollop of the yoghurt alongside.

2 sticks of rhubarb, cut into 5cm/2in lengths

2 tbsp caster sugar

1 vanilla pod, split and seeds scraped out

50g/1Â¾oz unsalted butter, softened

75g/2Â¾oz Greek yoghurt

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