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Fruit bruschetta with rhubarb & yoghurt


  • Place the water and sugar in a large heavy-bottomed pot and bring to the boil to dissolve. Then lower the heat, add the rhubarb in one layer and very gently simmer for 5 mins. Turn the heat off and set aside to cool in the liquid.
  • Toast the bread and place on individual plates. Then top with the rhubarb, a drizzle of the cooking syrup and a dollop of yoghurt. 
  • Sprinkle with a little icing sugar and serve with a sprig of mint to garnish.


  • 1 cup water
  • 1 cup sugar
  • 6 stalks of rhubarb, cut into 5-6 cm lengths
  • 4 slices of fruit bread
  • plain yoghurt
  • icing sugar
  • mint sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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