Poached rhubarb served with Greek yoghurt is a great breakfast recipe. Poaching the rhubarb prevents it from falling apart, while keeping all the flavour. Adding a piece of fresh ginger to the poaching liquid complements the rhubarb beautifully.
RHUBARB, IS IT A FRUIT OR A VEGETABLE?
Because rhubarb is used in many sweet dishes, such as rhubarb pie, it is often considered a fruit. But these beautiful pink stalks are actually a vegetable. I love the tangy, sour flavour of rhubarb. You can either cook it down, to make a rhubarb puree or chutney, but you can also poach rhubarb. This way the vegetable holds its shape.
YOGHURT WITH POACHED RHUBARB
There are many spices that you can use to flavour the poaching liquid. Whole spices work really well, like cloves, green cardamom, star anise, vanilla or a cinnamon stick. Ginger gives a nice heat to the sugar syrup. I serve this delicious breakfast with some creamy Greek yoghurt and granola for some added crunch. But you can serve the poached rhubarb on other things as well, like ice cream or oatmeal porridge. Enjoy!
INGREDIENTS FOR YOGHURT WITH POACHED RHUBARB
- 200 gr rhubarb
- 125 gr sugar
- 1 thumb-sized piece of ginger
- 300 gr Greek yoghurt
- 80 gr granola
HOW TO MAKE YOGHURT WITH POACHED RHUBARB
- Wash the rhubarb under cold running water. Cut the rhubarb in 5-6 cm long batons. Slice the ginger into pieces.
- Heat the sugar, ginger and 125 ml water in a pot and bring to a light simmer until the sugar is dissolved.
- Add the rhubarb to the sugar syrup, turn off the heat and cover with the pan with a lid. Leave the pan with the rhubarb to cool.
- Remove the rhubarb with a slotted spoon and serve with Greek yoghurt and granola.
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