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Rhubarb Compote With Orange Flower Yoghurt And Pistachios

By Sophie Dahl
Photography by Jan Baldwin

You may need to buy forced rhubarb if you are desirous of utter wanton swirls of pink. If you are not, it might be more of a pedestrian green, which is ok too.

  • Serves: 2


  • 4 medium-sized sticks of rhubarb, chopped into 1-cm/½-inch rounds
  • 160g/½ a cup of agave syrup or honey
  • 125ml/½ a cup of orange juice
  • 500ml/2 cups of low-fat Greek yoghurt (or however much you like)
  • 1 teaspoon of orange flower water
  • A handful of unsalted slivered pistachio nuts


  1. In a saucepan on a low heat, stew the rhubarb with the agave syrup or honey and the orange juice until it has reduced and thickened. This should take about 4 minutes. Cool.
  2. Mix the yoghurt with the orange flower water and a teaspoon of agave syrup or honey.
  3. Pour the cooled rhubarb on top and sprinkle with the pistachios.