This recipe has been on my pending pile since the summer and now the evenings are drawing in (and aren't they just at a rate of knots?!) I'd thought I dig it out and post it as a reminder of warmer days. This was one of the things I made as part of my Big Fat Greek Yoghurt Experiment when the lovely people at Total supplied me with a VERY large quantity of Greek Yoghurt to play with.
Anyway, this recipe wouldn't get anyone through to the final of Masterchef, in fact it's a bit of a stretch to even call it a recipe. It's an old favourite, though, and certainly worth a mention. To be honest I don't think the greek yoghurt worked as well as regular natural yoghurt as it didn't mix in particularly well. Still tasted good though.
I should say that the following recipe is merely a rough guide - it doesn't matter in the slightest if you have more or less of any of the ingredients.
Rhubarb Yoghurt Jelly
(My Mum passed this recipe on to me - original source unknown)
Approx 400g rhubarb
1 pack of jelly - I usually use Strawberry or Raspberry
Approx 150g - 200g plain yoghurt
1) Start by chopping up the rhubarb and stewing it in a saucepan over a low heat until soft. You can a little sugar if you like or if the rhubarb is particularly sharp but the jelly will add its own sweetness later on. Leave to cool.
2) When the rhubarb is cool, make up the jelly in a large dish. Leave it in the fridge for a short while to cool down and begin to set (probably half an hour to an hour).
3) When the jelly is cool just mix in the rhubarb and yoghurt and then return it to the fridge to set completely.
Makes one largeish bowlful.