Filo cups with cinnamon rhubarb

Serves:

Ingredients

• 2 small rubarb stems, roughly chopped
• 2 pinches cinnamon
• 1 1/2 tablespoons water
• 3 tablespoons sugar
• 2 sheets filo pastry
• oil spray
• 2 x 70g tubs Caramel yoghurt

Method

Preheat the oven to 180C

Combine the rhubarb, cinnamon, water and sugar in a small saucepan, cover and cook over low heat for 5 minutes or until just soft.

Pour into a bowl and cool. Spray the pastry sheets lightly with oil.

Cut each sheet in half, then cut each half into 6 squares.

Lay 6 of the squares on top of one another, each at a different angle.

Press into a greased muffin tin.

Repeat layering to give 4 cups.

Bake for 10 minutes or until golden brown; cool.

Just before serving, spoon the rhubarb into the filo cups and top with Caramel yoghurt.

Serving Suggestions

Note