Ingredients
The following ingredients have 4 Servings
- 200 grams plain natural yoghurt
- pinch saffron threads (ground in a mortar and pestle)
- 250 grams rhubarb (cut into 1 inch lengths, fresh or frozen)
- 230 grams caster sugar
- 3 large free-range eggs
- 85 ml sunflower oil
- 200 grams plain flour
- 70 grams fine polenta
- 2 tsp baking powder
- 250 grams icing sugar (sieved)
- 3 tbsp reserved rhubarb liquid
- 250 grams granulated sugar
- 3 saffron threads
- 40 ml boiling water
- 10 ml reserved rhubarb liquid
