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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Oh sweet Rhubarb! Growing up in Canada, we would also dip the end into the sugar and eat the stalk. Loved it! We have been living in Texas for the past 6 years, where there growing season does not allow for rhubarb either, and if it appears at the market the cost is $12.99/lb. Sometimes I can’t help myself and I will spend ridiculous money for it or I’ll pick up some frozen.
This recipe makes me nostalgic. Can’t wait to have this for breakfast.
That’s so sad, Cathy, I feel for you! I wonder if you can have rhubarb shipped to you?