Roasted Rhubarb & Vanilla Yoghurt Pots

Set at The Glasshouse

Time: 10 minutes · Makes 2 small desserts

a small sharp-sweet dessert

Ingredients

• 250 g rhubarb stalks, washed, trimmed and cut into pieces about 3 cm long; discard all leaves
• 35 g caster sugar, as a starting amount
• 1 tablespoon water
• 250 g thick plain lactose-free yoghurt
• 1/2 teaspoon vanilla extract
• 1–2 teaspoons maple syrup, to taste
• 15 g shelled unsalted pistachios, roughly chopped, optional

Method

1. Heat the oven to 180°C conventional / 160°C fan. Use only the rhubarb stalks; leaves are not an ingredient and must be discarded.
2. Put the rhubarb in a small baking dish in a fairly close single layer. Scatter over the sugar and add the water. Cover the dish with a suitable lid or foil.
3. Roast for about 15–25 minutes, checking from 15 minutes. The pieces should be tender when gently pierced but still hold some shape. Stalk thickness and the size of the dish affect the time.
4. Uncover carefully and let the fruit and juices cool. Taste a cooled piece. If it is sharper than you like, stir a little additional sugar into the warm juices.
5. Mix the thick lactose-free yoghurt with the vanilla and 1 teaspoon maple syrup. Taste before adding the second teaspoon.
6. Divide the yoghurt between two glasses. Spoon over the cooled rhubarb and some of its juice. Finish with the chopped pistachios if using, and serve.

Essy note: A small dessert to finish lunch at The Glasshouse, with enough sharp fruit to keep it fresh. A new recipe inspired by the village. Use the rhubarb stalks only; the leaves are not an ingredient and should be discarded.

Questions from the Kitchen

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 22 October 2026

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