I love yogurt, sometimes I make my own with fresh cows milk, it is a nice thing to do.
Then for a quick and easy dessert I will add couple of teaspoons of Lana’s Garden Rhubarb and Raspberry Jam to my bowl of yogurt and stir it through…how easy is that.
A store bought natural or greek yogurt works just fine.
Then another idea that was told to me by an eight year old at a market , is to use an apple corer to make holes is a
tub of vanilla ice cream and then fill the holes with Lana’s Garden Rhubarb and Raspberry Jam. Put the tub back in the
freezer and once frozen enjoy a bowl of vanilla rhubarb and raspberry ice cream. Looks great, tastes yummy.
This can be made as muffins or a cake, a ring tin works well. The rhubarb make these muffins super moist and tasty.
It is best to use muffin papers or line your cake tin so as rhubarb pieces do not stick.
1 1/2 cups Sugar
1/2 cup Butter
2 cups Plain flour
1 tsp Vanilla
1 tsp Bi carb soda
1 cup Sour milk
1/2 tsp salt
2 cups Rhubarb, chopped
Topping- 1/2 cup Brown sugar
1 Tbs Butter, softened
Place all ingredients, except rhubarb in a bowl and mix until well combined. Add rhubarb and fold through.
Spoon mix into muffin tins or cake tin. Add topping.
Cook at 180 degrees celcius for approx 20 min, cake will take an hour.