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.
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  • Serves 4
  • 6 Ingredients
  • 1 Hour Prep
  • 6 Minutes Cook
  • Easy
Nutrition per serve
  • 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.

Dietitian Notes / Recipe Tips

This recipe is low in fat and contains a wonderful mix of vitamins and minerals. In particular yoghurt is a good source of calcium which is important for bone health. Remember to choose low fat or skim varieties of yoghurt to reduce your saturated fat intake. Saturated fat can increase your risk of heart disease.

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Provider Acknowledgement

Recipe and image reproduced with permission from the Dairy Kitchen.

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