I have always loved the forced rhubarb you get in early January _ its subtle flavour and bright pink colour are a real treat in the depths of winter. Having spent time with Janet Oldroyd Hulme in Yorkshire, one of our biggest rhubarb growers, I really appreciate the effort that goes into producing such a uniquely British ingredient. Pay homage to one of our island's finest ingredients with this simple, delicious dessert.
- 675g (1½lb) new season rhubarb
- washed and cut into 2.5 cm (1") pieces
- 85g (3oz) caster sugar
- juice of a large lemon
- 2tsp vanilla extract
- 150ml carton double cream
- 170g tube Carnation Condensed Milk
- 150g pot Greek yogurt
- Cook the rhubarb in a stainless steel or non-stick saucepan with the sugar, lemon juice and 1 tsp vanilla extract until the rhubarb is softened, thick and pulpy.
- Allow to cool completely.
- Whisk together the cream, condensed milk and remaining vanilla to form soft peaks. Fold in the Greek yogurt.
- Gently ripple the cooled rhubarb into the cream, making swirls of bright pink rhubarb in the creamy mixture. Delicious.