A sweet summer dessert.
10 oz. rhubarb, cut into 2-1/2" pieces*
1-1/3 cups granulated sugar
Segments and juice of 3 oranges
6 basil leaves
1/2 cup granulated sugar
1 cup plain or vanilla yogurt, strained over 12 hours to remove excess liquid
* Spring rhubarb is tender enough not to need peeling, especially since the glorious pink colour is in the skin, but mid- and late-season rhubarb is often stringy and should be peeled before using.
Step 1: Mix rhubarb and sugar together in a pan, adding just enough water to cover. Bring to a boil, then lower heat and poach for a few minutes, taking care not to overcook: it collapses into a jam-like mass very quickly. Remove the rhubarb and reduce remaining liquid until thickened to a syrup consistency.
Step 2: In a bowl, combine orange zest, segments and juice, basil leaves and sugar; add to rhubarb syrup.
Step 3: To serve, spoon pieces of rhubarb into a bowl or individual dessert dishes, add rhubarb/orange mixture and top with yogurt.