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Rhiwbob Rhost â Iogwrt (Roast Rhubarb and Yoghurt)

Rhiwbob Rhost â Iogwrt (Roast Rhubarb and Yoghurt) is a traditional Cymric (Welsh) recipe for a classic dessert of rhubarb roasted with sugar and orange that's served with rhubarb yoghurt. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Roast Rhubarb and Yoghurt (Rhiwbob Rhost â Iogwrt).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Dessert Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae rhiwbob cyntaf y tymor yn arbennig o flasus a thrwy ei rostio, mae'r blas yn cael ie ddwysáu. Gyda chynhwysion da fel hyn mae'n orau eu gweini'n syml, yn yr achos yma gydag oren, sinsir, iogwrt ac ychydig o siwgwr.

Cynhwysion:

400g o riwbob
1 oren – y sudd a’r croen
75g o siwgr crai (siwgr muscovado) ysgafn
450g o iogwrt riwbob

Dull:

Cynheswch y popty i 180C (160C ffan/355F/Marc Nwy 6). Golchwch y riwbob, tociwch y pennau, a’u torri yn stribedi 8-10cm o hyd (nid oes angen plicio). Rhowch y riwbob mewn dysgl fas, gwasgarwch y siwgr a’r croen oren drosto, ynghyd â sudd yr oren. Rhowch ffoil dros y ddysgl a rhostio’r riwbob am 15 munud. Tynnwch y ffoil. Defnyddiwch lwy i wlychu’r cyfan â’r sudd, cyn rhoi’r ddysgl yn ôl yn y popty am 5 munud arall tan y bydd y riwbob yn feddal, ond nid yn rhy feddal chwaith. Rhannwch yr iogwrt i bedair powlen, a rhoi’r rhiwbob a’r sudd drosto. Gweinwch yn unionsyth.

English Translation

The first rhubarb of the season is particularly tasty and by roasting it, the flavour is intensified. With good ingredients like this the dish is best served simply, in this case with orange, ginger, yoghurt and a little sugar.

Ingredients:

400g of rhubarb
finely-grated zest and juice of 1 orange
75g of light muscovado sugar
450g of rhubarb yoghurt

Method:

Pre-heat your oven to 180C (160C fan/355F/Gas Mark 6). Wash the rhubarb, trim the ends, and cut them into strips 8-10cm long (no peeling necessary). Place the rhubarb in a shallow dish, scatter the sugar and orange peel over it, along with the orange juice.

Place foil over the dish and roast the rhubarb for 15 minutes. Remove the foil. Use a spoon to moisten it with the juice, before returning the dish back in the oven for another 5 minutes until the rhubarb is soft, but not too soft either.

Divide the yoghurt into four bowls, arrange the rhubarb and juice on top. Serve immediately.