Matcha yogurt with rhubarb-blackberry puree

rabarber matcha yoghurt

When I was little, well, when I was young (I don’t think I’ve been really little..haha) we used to have rhubarb at home quite often. My mum cooked it as she did the applesauce; into a puree and we ate it with some custard usually for dessert. Nothing wrong with that and I really did like it. My friends parents had a large vegetable plot and they had rhubarb growing there so I would bring home lots of rhubarb in the season. You couldn’t get it more fresh than that.

 

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Ofcourse I found out in the meantime that rhubarb is quite versatile and you can do so much more with it than just cooking it to a puree. I bake with it, I cook with and I also sometimes make a puree like here with blackberries. The blackberries make the color of the rhubarb quite dark and intense and the flavor is delicious. I added a bit of matcha into the yoghurt. Matcha is a Japanese green tea which is ground to a powder and has a very distinct taste) I love it but if you don’t it’s easy to leave out.

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Matcha yogurt with rhubarb and black berry crumble

Ingredients:

  • 1 teaspoon matcha powder
  • 250ml yogurt
  • 1 tablespoon manuka honey (or regular honey)
  • 4 tablespoons rhubarb blackberry puree
  • 2 tablespoons hazelnut crumble

Rhubarb Blackberry puree

  • 500g rhubarb (sliced into 2 cm pieces)
  • 140g sugar
  • lemon zest (of one lemon)
  • cornflour
  • 150g black berries (I used frozen but you can use fresh too ofcourse)

Hazelnut crumble

  • 75g flour
  • 50g butter
  • 50g brown sugar
  • pinch salt
  • 50g rolled oats
  • 50g hazelnuts

Directions:

Rhubarb puree

  1. Preheat the oven to 200 C.
  2. Put the rhubarb with the 140 gr of sugar in a pan, add a splash of water, cover the pan and let it simmer on low heat for a while.
  3. Once the rhubarb is cooked but still has some chunky bits in it, add the blackberries. You can use frozen blackberries if you cannot find fresh. Add a bit of lemon zest in the pan as well. Put some cornflour in a small bowl, add water and whisk until smooth. Add this bit by bit to your fruit mixture until it is thick enough. It should become a thick puree. Leave to boil for another 1,5 minute to cook the cornflour. Then put your fruit puree into another bowl and stir to cool it down for at least five minutes.

Hazelnut crumble

  1. Make a crumble by adding the ingredients together in a bowl and mix it with your fingers till it resembles a rough crumble. Put the crumble on a baking tray, spread it out and bake for about 5 minutes until light golden brown.
  2. Add 1 tsp of matcha powder to your yogurt and still well to combine. You can add more or less matcha if you prefer. Sweeten the yogurt a little bit with the manuka honey to your taste.
  3. Make layers in the glass with the puree, the yogurt, ending with some hazelnut crumbles on top!

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

6 comments

  1. Looks super gorgeous.. amazing clicks too! ๐Ÿ™‚

  2. We grew rhubarb in Maine when I was a kid and it was always strawberry rhubarb pie. I would have loved this wonderful yoghurt, rhubarb and blackberry delight!

  3. Matcha is one of my favorites – I’ve never thought to pair it with rhubarb! Thanks for the idea:)

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