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2
ServingsEasy
Published 1990
Put the rhubarb into the pan with the brown sugar, orange juice and zest. Cover and cook till the rhubarb is quite soft. Remove from the heat and beat to a rough pulp. Pour into a bowl, add the vanilla essence and leave to cool. When the rhubarb is cool, stir in the oatmeal and cream and leave to thicken. Stir in some orange flower water to taste. Serve topped with the yogurt o