March 17, 2014

Roasted Rhubarb with Vanilla Yogurt


It looks like spring is here, at last! And let me tell you one thing…it feels really good. Every year, the beautiful cycle of nature repeats itself, and it’s a wonderful awakening after the long winter months, a fresh start. I found bright pink rhubarb at the market and though it was still pricey, I couldn’t resist buying a few stalks and transformed it into this simple pudding. You could also add granola and enjoy it for breakfast.

I usually tend to stew rhubarb to make compote, but I found out that baking it in the oven is another great way of serving it as it keeps its shape and looks pretty. I served it with goat’s yogurt, but cow’s, soy or coconut yogurt would work well too.


Roasted Rhubarb with Vanilla Yogurt – serves 4
•4 long stalks of rhubarb
•1 vanilla pod
•100ml fruit juice (apple or orange)
•3tbsp agave or maple syrup
•2tsp vanilla extract
•500ml natural yogurt 

1.Preheat the oven to 180°C.
2.Cut the rhubarb stalks in 4 or 6 pieces and place in an oven-proof dish. 
3.Open the vanilla pod with a knife and scrape out the seeds, adding half of them to the rhubarb and reserving the other half in a bowl.
4.Drizzle the fruit juice, 2tbsp agave or maple syrup and 1tsp vanilla extract over the rhubarb. Add the vanilla pod. Place in the oven for 30min, giving it a stir halfway through.
5.In the meantime, add the yogurt to the bowl with the reserved vanilla seeds, as well as 1tbsp agave/maple syrup and 1tsp vanilla extract. Mix well.
6.Serve the yogurt with the rhubarb, either warm and let it cool down before serving.

Rhubarbe Rôtie et Yaourt à la Vanille – pour 4 personnes
•4 longues tiges de rhubarbe
•1 gousse de vanille
•100ml de jus de fruit (pomme ou orange)
•3cs de sirop d’agave ou d’érable
•2cc d’extrait de vanille
•500ml de yaourt nature

1.Préchauffer le four sur 180°C.
2.Couper les tiges de rhubarbe en 4 ou 6 morceaux et mettre dans un plat à four.
3.Ouvrir la gousse de vanille avec un couteau dans le sens de la longueur et retirer les graines et en mettre la moitié avec la rhubarbe et l’autre moitié dans un bol.
4.Arroser la rhubarbe avec le jus de fruit, 2cs du sirop d’agave ou d’érable et 1cc d’extrait de vanille. Ajouter la gousse de vanille. Mettre au four pour 30min, en mélangeant à la mi-cuisson.
5.Pendant ce temps, ajouter le yaourt dans le bol avec les graines de vanille, ainsi qu’1cs de sirop d’agave/érable et 1cc d’extrait de vanille. Bien mélanger.
6.Servir le yaourt avec la rhubarbe, encore tiède ou bien laisser refroidir avant de servir.

1 comment:

Citron said...

This looks fantastic !

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