Rhubarb Yogurt (with a Crunch)
Rhubarb yogurt is one of my favorite breakfast treats. Not only is it nutritious and healthy, it’s so delicious, it’s like eating dessert for breakfast especially when you add a bit of crunchiness!
One of things I really miss about Scotland is rhubarb, and rhubarb yogurt.
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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 recipes, 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 full Scottish 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.
Rhubarb is often paired with strawberries, like this strawberry rhubarb pie, but if I have a choice, I’m a purist. When cooked, the stalks disintegrate and become very soft (see pic below) and when you cook it with a bit of sugar, you have rhubarb compote.
You can always mix rhubarb and strawberries together to add to your yogurt, too. 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. Learn how to cook rhubarb to use it in so many ways!
I tried growing rhubarb plants, but California isn’t nearly the best climate for growing rhubarb since the plants do incredibly well in British climate. However, I did cook my small, thin stalks to make my own rhubarb yogurt once!
You may also like to try my aunts rhubarb fool! It’s incredibly good!
I like to add some cereal or granola to my yogurt for the crunch. 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 fresh rhubarb to use later.
GIve rhubarb and custard a try, too!
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!
Rhubarb Yogurt
by Christina Conte (inspired by Rowan Glen Rhubarb Crumble Yogurt) Serves 2
FULL PRINTABLE RECIPE BELOW
Ingredients
- rhubarb
- sugar
- yogurt (regular, Greek, or even labne)
- crunchy granola type cereal (optional)
Directions
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 medium sized stalks of rhubarb, start with ⅓ cup sugar (use honey if you prefer.)
Cook until soft. Add more sugar to taste, if needed. Let cool (I make this ahead of time and keep refrigerated, or frozen.)
Place yogurt in a bowl and spoon some rhubarb on top. Mix well, then sprinkle the rhubarb yogurt with a crunchy cereal or granola, if desired.
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 this rhubarb yogurt a try!
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Rhubarb Yogurt
Ingredients
- 3 stalks rhubarb
- 3 oz sugar to taste
- 16 oz plain yogurt regular, Greek, or even labne
- ½ c granola or granola-type cereal, can be omitted if you don't want wheat or grain
Instructions
- 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 ⅓ 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-make it ahead of time and keep in the fridge, or freezer).
- Place yogurt in bowls and spoon some rhubarb on top.
- Mix well, then sprinkle with cereal or granola, if desired.
Video
Notes
- Add whatever type of crunchy cereal you like.
- Use honey to sweeten, if you prefer.
- I sometimes use labne, it’s milder and thicker than traditional yogurt.
Nutrition
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O Christina, I feel for you. I just got back from gorgeous Edinburgh – with rhubarb in tow. Not a whole lot but enough to have a delicious crumble last night, and plan for a strawberry-rhubarb pie tomorrow.
Would you believe too that I got some rhubarb yogurt from Asda, and loved it……in addition to my full Scottish breakfast (haggis included)!
I love your deliciously inviting breakfast – the grape nuts are a touch of genius too! @kitchenbutterfly.com
You lucky, lucky lady!! Rhubarb crumble and strawberry rhubarb pie?!!! With Scottish rhubarb? And a FULL SCOTTISH BREAKFAST? You’re killing me here! I can’t even think about it-makes me so homesick! :(
I look forward to perusing your blog-it looks so interesting! And I love your logo/header!! Thank you for leaving a comment (even though it was painful!) Haha! Just kidding-I love for others to enjoy what I have been lucky enough to enjoy, too! ;)
Thanks for the recipe. One of my favourite thing is Waitrose’s Champagne Rhubarb yoghurt, and now that it’s rhubarb season on the east coast, I wanted to try this. I think that Champagne Rhubarb is a variety of rhubarb, but I am not sure what variety I got.
You are welcome! I haven’t met a variety of rhubarb I haven’t liked, so far! I’m quite disappointed as something is eating all my rhubarb leaves this year; will have to buy some at a farmer’s market, I suppose :(
I am from the Midwest and LOVE Rhubarb & Gooseberries. I can’t wait to try this. What do you think about gooseberries on yogurt?
Hi Cathy! I don’t see why not? Right? I think any fruit prepared this way would be awesome in yogurt. Let me know if you try it! ;) CC
I was following blogs and came upon this one, there’s some great things here! I come from German descendants and according to the above posts, this is probably why Rhubarb is a summer staple for us. It seems we all have it in our gardens. FYI – The Rhubarb sauce you made above is wonderful on vanilla ice cream!
Yes, I agree, Evie! So funny how many commenters on this post are German! :) I will have to try the rhubarb sauce on ice-cream this summer, it’s a fantastic idea! Thanks for stopping by! CC
Looking forward to trying this out. ALso being from Germany I grew up loving Rubarb and sugar… Rubarb-pie, Rubarb-jam, etc. Never Rubarb yogurt, however. Looking forward to tasting something new, yet somewhat familiar. Have also never noticed “Labne” in the stores. Locating it locally will be a new mission. (I’m in Florida) Thank you for sharing your delicious recipes! Christine
Thank you for your comment, I’m so glad you’re going to try rhubarb yogurt! I had this for breakfast 4 days in a row now, and just don’t get tired of it! If you have a hard time finding Labne, try a middle eastern or Armenian store if you have one nearby, I’m sure they will carry it. Let me know what you think after you try it! CC
Well I just had to run out to the local gourmet Supermarket and was in luck. Not only did they have the Labne but they also carried the Rhubarb. Cooked it with some strawberries and lemon zest and tried it for dessert. It is out-of-this-world good!!! This will be a recipe I will be able to use a lot. Thank you again. Love the simplicity and healthy aspect as well as the fantastic taste. :-) Christine
Oh, I’m so happy you enjoyed it too, Christine! This makes my day! I love to hear when someone has discovered something they enjoy so much for the first time, especially if I helped inspire it! Thanks a million for posting to let me know! :) CC
Being from Germany, I also miss rhubarb, red and black currants, gooseberries and elderberries but thankfully they all grow well in my northeast garden. I coild live on vanilla yogurt with rhubarb all summer. Adding a crunch sounds good, will try that tomorrow!
I hope you like it, it is a nice touch! How wonderful that you can grow all the things you are used to from Germany-lucky you!! :)
This is so funny that you wrote this, Medeja, because this is exactly why I like it so much: I feel like I’m eating dessert for breakfast! Thanks for your comment, CC ;)
Looks like a simple and very delicious yogurt dessert!