Tuesday, May 13, 2008

Yoghurt with Honey & Rhubarb Compote

Easiest & Best breakfast in the world...

Greek style Yoghurt with Rhubarb Compote and Drizzle of Honey

Hands-on time: 5 minutes
Rhubarb roasting time: 10- 20 minutes

1 bunch of fresh rhubarb (I hunt for the reddest stalks), cut into 1” pieces
½ cup or so sugar
Good quality thick yoghurt
Flowery flavored honey to drizzle

1. Preheat to 425°F/220°C. Prepare a rimmed cookie sheet and line with tin foil for easy clean up. Spread the rhubarb in a single layer and sprinkle with sugar.

2. The rhubarb is done when soft and juicy. I usually sprinkle some brown sugar at this point if the rhubarb is still tart.

3. Pour the rhubarb, sugar and juices into a sealable container. It will keep for weeks in the fridge (if it lasts that long).

I usually make this the day before if I’m thinking of adding to yoghurt. Hot over ice cream also works well.

For Breakfast:
Pour a healthy portion of thick yoghurt (I like Greek style for its tang).
Add a large spoonful or two of rhubarb and juices
Drizzle with your favorite honey…and dig in.

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