Matcha yogurt with rhubarb-blackberry puree
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.
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.
- 1 teaspoon matcha powder
- 250 ml yogurt
- 1 tablespoon manuka honey or regular honey
- 4 tablespoons rhubarb blackberry puree
- 2 tablespoons hazelnut crumble
- 500 g rhubarb sliced into 2 cm pieces
- 140 g sugar
- lemon zest of one lemon
- 150 g black berries I used frozen but you can use fresh too ofcourse
- 75 g flour
- 50 g butter
- 50 g brown sugar
- pinch salt
- 50 g rolled oats
- 50 g hazelnuts
Preheat the oven to 200 C.
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.
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.
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.
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.
Make layers in the glass with the puree, the yogurt, ending with some hazelnut crumbles on top!