I’ve had a weekend of extreme culinary over-indulgence. Over the course of three days, I celebrated my birthday as well as Father’s Day (don’t get me started about having to share my birthday with Father’s Day!), not to mention partaking in a couple of cafe outings with visiting rellies from up north.
I’m too embarrassed to list the amount of food and wine I ingested, but if I mention it included good helpings of chocolate gateau, apple pie, and my mum’s famous croquettes, you’ll understand why I’m feeling considerably off-colour today. After all, there’s only so much a middle-aged body can take!
So, I woke up this morning and declared it was time to ‘eat proper’ again. Oddly enough, I actually craved some rhubarb, so it was just as well I had some rhubarb compote in the fridge. Rhubarb is one of my favourite foods and SO versatile – there’s rhubarb and custard, rhubarb crumble, rhubarb pie, rhubarb with muesli (yes, I should be some kind of rhubarb ambassador or something) or, in this case, rhubarb and yoghurt, layered up like a parfait with nuts and seeds sprinkled on top. And, while I tend to equate this sort of dish with breakfast, there’s absolutely no reason you can’t enjoy it as a healthy dessert.
To be honest, I don’t usually measure anything out for this recipe. I tend to buy a couple of bunches of rhubarb when I see it, throw in a bit of orange juice, pour in a bit of honey and, if I remember it, add a splash of vanilla essence. I don’t time the cooking either – I just cook it until it looks right, and that depends on how fresh the rhubarb is.
The fact is, you really can’t go too far wrong here – exact measurements aren’t really necessary. But, for the sake of providing some guidelines, I’ve tracked down a recipe from Piedmont Grocery.com that’s pretty similar to the version I make. The only thing I’ve changed is the cooking method – I prefer simply cooking it on the stove-top rather than baking it in the oven (if you don’t, just refer to the original recipe). Finally, if you fancy subbing in other ingredients from those in the recipe, go for it. Choose your own favourite spices and flavours to make it perfect for you. It’s all good!
RHUBARB & YOGHURT POTS
For the Rhubarb Compote:
- 1 ½ lb rhubarb (about 3 cups), trimmed and cut into 2” pieces
- 1 cup fresh orange juice
- ¼ cup honey
- ½ tsp salt
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp vanilla extract)
- Optional: Grated ginger, to taste
- 150ml plain yoghurt (unsweetened or sweetened with honey)
- Selection of nuts and seeds (I used sliced almonds, sunflower seeds, pumpkin seeds and sliced dried goji berries)
- Put rhubarb, orange juice, honey, salt, vanilla (bean and seeds) and ginger (if using) into a heavy based saucepan on the stove at a medium/high heat.
- Bring to a gentle boil and let it boil for 2 minutes (it might pay to pop the lid on the saucepan to avoid splatters), then reduce to a simmer for several more minutes until the rhubarb is tender but still retains some of its texture.
- Assembly: Take four dishes and spoon in some of the rhubarb compote. Layer some yoghurt over top, then sprinkle with favourite selection of nuts and seeds.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting