I’m not a dessert person. Far from it actually. You really can’t tempt or tease me with a creme brulee, or even ice cream – not eating it isn’t something that’ll bother me.
However, if you hand me something that contains fresh fruit, is easy to make and low fat, you have my full and undivided attention and I will love you forever!
This is one of those desserts. Chock-full of flavor. It’s mainly fruit, there’s no butter, there’s honey (and ok, a cookie or two) in stead of sugar. To top that, it’s easy and fast to make. What more could a girl ask for?
3 cups rhubarb
3 to 4 cookies or whole wheat biscuits
2 tbsp honey + a little extra
Low fat yogurt (thick yogurt)
1 tsp cinnamon
1/4 cup apple juice (or orange juice)
Preheat your oven to 400F (200C)
Wash your rhubarb and peel it. When using very young rhubarb, as I did, there’s no need to peel it at all. As a bonus, you’ll keep the pretty red color. Cut the rhubarb in small pieces and transfer to a bowl.
I like to balance things, so I went for a fresh and sour apple, the granny smith. Don’t you just love that crunchy sound of the first bite you take from a juicy, green apple? Not this time, though, keep your hands on the knife and your mouth away from it! Peel the apples and cut them in equal sized parts as the rhubarb. Ok, so be stubborn and grab a few pieces of apple. See if I care!
Wash the lemon and grate some zest (to taste). This is really where the flavor is, so don’t be afraid to use it!
Add 1 tsp cinnamon powder.
Also add 1/4 cup apple juice. Using orange or pineapple juice also gives a great flavor.
Pour in 2 tbsp honey -I’m using this amazing Cuban honey they spiked with a little lemon- but any kind of honey will do just fine.
Make sure everything is blended and transfer the fruit to a large pan. Simmer over medium heat for roughly 3 to 5 few minutes. The fruit has to be a little softer but not mushy, you should still be able to see the texture. Fill up a few oven-proof cups (or a bigger oven tray). I’ve used special glass cups because I like serving it in the cups I bake it in. Less dishes to wash, you know :)
Sprinkle some of the cookies over the fruit mix and drizzle a little extra honey on top.
Put in the preheated oven for 15 minutes. Let them cool off. For a bit of contrast you can serve them with fresh, thick yogurt on top. I’ve use low fat ‘Kwark’, which is a thick kind of yogurt we have here. But go with whatever you have. I never add sugar. Personally I like the fresh and sour contrast with the sweeter fruit and cookies underneath, but feel free to add some sugar or honey. Garnish with mint and you’re done.
Enjoy! Guilt-free! Make the recipe your own, try different fruits in this recipe. Another winner is apple and peach, maybe add a few raisins. Just have fun with food.