Baked Rhubarb Yoghurt
Chefs are known for keeping their recipes under lock and key, but we've managed to get the ingredients and method for this afternoon tea favourite.
Rhubarb season in Scotland starts in late April and carries on through May so this beautiful kitchen garden ingredient can often be found in our Station Road menus this time of year.
Ingredients
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400g Tin of Condensed Milk
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200g Double Cream
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400g Natural Yoghurt
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200g Rhubarb Puree
Method
Mix everything together and strain through a fine chinois. Pour into moulds and bake at 120° for approx. 20 minutes
Enjoy!
