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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="https://img.jamieoliver.com/jamieoliver/recipe-database/oldImages/large/549_1_1436890436.jpg?tr=w-325,h-433">
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<!-- Name -->
<h1 itemprop="name" class="name">Stewed Rhubarb and Vanilla Yoghurt</h1>
<!-- Info -->
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Total Time: </b><span itemprop="totalTime">15 min</span>
<b>Servings: </b><span itemprop="recipeYield">4 15 minutes</span>
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<b>Source: </b>
<a itemprop="url" href="https://www.jamieoliver.com/recipes/fruit-recipes/stewed-rhubarb-and-vanilla-yoghurt/">
<span itemprop="author">jamieoliver.com</span>
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<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient"><strong>750</strong> g rhubarb , trimmed and chopped</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> large orange , juice and zest of</p><p class="line" itemprop="recipeIngredient"><strong>100</strong> g caster sugar</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tablespoon caster sugar</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> pieces stem ginger , finely chopped</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> vanilla pod , halved lengthways</p><p class="line" itemprop="recipeIngredient"><strong>250</strong> ml natural yoghurt</p>
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<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too.Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.</p>
</div>
</div>
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<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>Calories 165 8%<br/>Fat 1.9g 3%<br/>Saturates 1.1g 6%<br/>Sugars 35.2g 39%<br/>Salt 0.09g 2%<br/>Protein 3.7g 7%<br/>Carbs 35.7g 14%<br/>Fibre 2.6g -</p>
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