Egmont Honey – Christmas Honey, Rhubarb and Orange ambrosia

Egmont Honey – Christmas Honey, Rhubarb and Orange ambrosia

The perfect take on a true kiwi favourite. Warm citrus flavours with the sweetness of honey, makes this dish a true favourite…1 serving is not enough!


Makes 4 – 5 bowls

Prep Time 15 mins




2 x tbsp Manuka Egmont honey (1 for the rhubarb and 1 for the ambrosia)

40g Raw Clover Honeycomb

300g lite plain Greek yogurt

100g whipped cream

1 x zest of an orange

3 stalks fresh rhubarb

2 x sliced navel oranges

¼ tsp cumin

½ tsp cinnamon

8-10 fresh strawberries sliced

½ cup pistachios crushed

½ block dark chocolate (for this recipe I used dark orange)

1 x Cadbury flake crushed (or similar)




Rhubarb and honey compote


  • Slice rhubarb and oranges into small chunks.
  • In a pan, place orange, rhubarb, honey, cumin, cinnamon and 1 tsp of orange zest together.
  • Heat on a low heat and stir to combine. Add ¼ cup of water to loosen up the ingredients.
  • Leave to simmer for 5-10 mins.
  • Remove from pan and place in a cold area to cool down or make the night before and leave overnight to cool. 




  • Add yogurt, ½ the rhubarb and honey compote and whipped cream to a large bowl. Add the remaining orange zest and mix together
  • From there, add the coconut, strawberries, honey, and dark chocolate chunks and mix well again.
  • Once combined loosely, sprinkle the top with crushed flake or similar.
  • Add crushed pistachios


To serve:


  • Scoop 1 spoon of the remaining rhubarb compote into the bowl or dish. 
  • Top with the ambrosia mixture.
  • Finish with more crushed pistachios, dark chocolate and fresh honeycomb.



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