One of things I really miss about Scotland is rhubarb.
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There are certain fruits and flavors that just haven’t been such a hit on this side of the pond, like blackcurrants, gooseberries, and rhubarb. Besides Strawberry-rhubarb pie, I would guess most Americans haven’t really ventured into any other rhubarb concoctions, and it’s a shame as rhubarb has many health benefits, including cancer fighting properties.
When I go back to the UK to visit, one of the first things I buy at the grocery store is rhubarb yoghurt (one cannot eat a fried British breakfast every morning!)
If you’ve never tried rhubarb, it is a difficult flavor to describe. The stalks are sour, and it has a very unique flavor. I can’t say that it tastes similar to anything else I’ve tasted.
I don’t know how many people actually eat it raw (Brits, help me out here?) However, when I was a little girl, my mother would pull a stalk out of the garden, give me a little bowl of sugar and I would dip the end into the sugar and eat the stalk, one sugar-dipped-bite at a time. I loved it, and still do to this day. When cooked, the stalks almost disintegrate and become very soft (see pic below) and when you cook it with a bit of sugar, you have rhubarb compote.
If you’re buying rhubarb at the store, look for firm, red or pink, fresh looking stalks. Although, there are some varieties which are not very pink, but more green.
I had some rhubarb plants, but California isn’t the best climate for growing rhubarb since the plants do incredibly well in the British climate. However, I did cook my small, thin stalks to make my own crunchy rhubarb yogurt!
You may also like to try my aunts rhubarb fool! It’s incredibly good!
Where’s the crunch in the yogurt, you ask? I like to add some cereal or granola to my yogurt. It makes it more satisfying, since there’s a bite involved, versus the feeling of eating baby food. This breakfast is super simple to make, and you can cook the rhubarb ahead of time and keep it in the fridge, or even freeze it to use later.
As you can see in the first photo, you can even make a breakfast parfait if you like. It’s nice to make if you have company or want to make breakfast a little more special.
I’m adding this recipe to the Great British Rhubarb Recipe Roundup!
Crunchy Rhubarb Yogurt
by Christina Conte (inspired by Rowan Glen Rhubarb Crumble Yogurt) Serves 2
FULL PRINTABLE RECIPE BELOW
Cut the rhubarb into bite size pieces and add some sugar (don’t add too much as you can always add more.) For a rough idea: with about 4 stalks of rhubarb, start with 1/3 cup sugar.
Cook until soft. Add more sugar to taste, if needed. Let cool.
Place yogurt in a bowl and spoon some rhubarb on top.Mix well, then sprinkle with cereal or granola.
If you want to make a parfait, spoon yogurt in the bottom of a small glass, then the rhubarb, and repeat. Don’t add the granola or cereal until just before serving.
This is truly one of my very favorite breakfasts. If you’ve never tried rhubarb, I hope you’ll give it a try!
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- 3 or 4 medium stalks of rhubarb
- 3 oz (about ⅓ cup) sugar, to taste
- 16 oz tub plain yogurt (regular, Greek, or even labne)
- any small crunchy granola type cereal (can be omitted if you don't want wheat or grain)
- Cut the rhubarb into bite size pieces and add some sugar (don't add too much as you can always add more.) For a rough idea: with about 4 stalks of rhubarb, start with 1/3 cup sugar.
- Cook until soft, and looks like the picture above. Add more sugar to taste, if needed. Let cool (this is called rhubarb compote).
- Place yogurt in bowls and spoon some rhubarb on top. (I sometimes use labne, it's milder and thicker than traditional yogurt.)
- Mix well, then sprinkle with cereal or granola.
Add whatever type of crunchy cereal you like.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 175Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 119mgCarbohydrates: 22gFiber: 2gSugar: 11gProtein: 9g
Nutrition information is only estimated.
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