Monday, April 18, 2011

Rhubarb Yogurt

When I was in the UK visiting my sis last year I was amazed at the tasty variety of organic yogurts that they offer in the grocery stores. I could think of nothing better than a bowl of yogurt for breakfast (unless, of course, it was accompanied by a scone!)

We were sure to sample all the stunning flavours, including a beautiful and thick honey yogurt (this was before I noticed Greek yogurt here), a not-too-sweet lemon curd, and many other fresh-flavoured offerings. But then came the game changer: a pink-swirled, tart-sweet combo in a delightful chunky rhubarb yogurt.

It was there and then that I decided that my life was no longer complete back in Canada.

I came home determined to replicate the flavour of that yogurt.

I feel that the closest approximation of that flavour can be made by swirling this rhubarb sauce into vanilla yogurt. I rarely buy flavoured yogurt but this is really worth trying with it! If you use this with plain yogurt, you will need to add more sugar to the sauce and increase the vanilla.

This is just as suitable for a mid-afternoon snack or an after-dinner dessert as it is for breakfast! If you want to make a classic "rhubarb fool" swirl this sauce into softly whipped cream!

P.S. The brand that we enjoyed the most in the UK was an organic one called Yeo Valley...they have some great recipes using yogurt on their website: and their rap video was also super cool and my kids often ask to watch it (they love the owl!):

Rhubarb Sauce for Yogurt
This is so exceedingly simple, you can really make it any way you want. This is the amount I use per cup of chopped rhubarb. Be sure to double, triple or quadruple it right away as I am sure it will go quickly! This is not overly sweet, and is based on the tender, fresh rhubarb of spring. If you have some chopped rhubarb in the freezer, don't use any water to make this recipe. You may also need a little more sugar and a little longer cooking time. You could substitute a few tablespoons orange juice or orange concentrate for the sugar.

1 cup chopped tender rhubarb (approx. 1" pieces)
1 1/2 tbsp (approx 4-5 tsp) cane sugar, or to taste
1 tbsp water
1/4 tsp vanilla

1. In a saucepan over medium to medium-high heat, cook rhubarb, sugar and water for approximately 3-5 minutes, stirring often. When rhubarb is tender and partly mushy/partly chunky it is the right consistency. (You may need about 2-3 minutes longer for less tender or frozen rhubarb).
2. Remove from heat and stir in vanilla. Refrigerate in covered container until use.
3. Swirl into yogurt and eat immediately for maximum satisfaction!