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 Yoghurt with Rhubarb Blackberry Puree
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Creamy matcha yogurt is layered with a vibrant rhubarb-blackberry puree and crunchy hazelnut crumble. A delightful dessert or healthy snack!
Ingredients
- 1 teaspoon matcha powder
- 1 cups (250 ml) yogurt
- 1 tablespoon manuka honey
- 4 tablespoons rhubarb blackberry puree
- 2 tablespoons hazelnut crumble
- rhubarb blackberry puree
- 1 lbs (500 g) rhubarb
- 1/4 cup sugar
- lemon zest
- cornflour
- 1/3 lb black berries
- hazelnut crumble
- 1/4 lb flour
- 1/4 lb butter
- 1/4 lb brown sugar
- pinch salt
- 1/4 lb rolled oats
- 1/4 lb hazelnuts
Instructions
- Rhubarb puree
- Preheat oven to 392°F (200°C).
- Combine rhubarb and 140g sugar in a pan; add a splash of water, cover, and simmer over low heat until cooked but still chunky.
- Stir in blackberries (fresh or frozen) and lemon zest.
- In a small bowl, whisk together cornstarch and water until smooth.
- Gradually add the cornstarch mixture to the fruit mixture until thickened. Boil for 1.5 minutes.
- Transfer the puree to another bowl and let cool for at least 5 minutes.
- Hazelnut crumble
- Combine crumble ingredients in a bowl and mix with your fingers until crumbly.
- Spread crumble on a baking tray and bake for about 5 minutes, or until light golden brown.
- Whisk 1 teaspoon of matcha powder into yogurt; add more or less to taste.
- Sweeten yogurt with manuka honey to taste.
- Layer the rhubarb puree, yogurt, and hazelnut crumble in a glass, topping with crumble.
Notes
- For a smoother matcha yogurt, whisk the matcha powder with a small amount of the yogurt before adding the rest.
- If you don’t have manuka honey, any liquid honey can be used. Adjust the amount to your preferred sweetness.
- Store the leftover rhubarb-blackberry puree and hazelnut crumble separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 6
- Cholesterol: 10
Frequently Asked Questions
What kind of matcha should I use for the yoghurt layer?
Culinary-grade matcha works fine here since it will be mixed into yoghurt. Ceremonial grade is not necessary unless you want a more vibrant green color. 
Can I swap blackberries for another fruit in the puree?
Yes, blueberries or strawberries pair well with rhubarb if blackberries are out of season. The goal is a tart, fruity contrast to the creamy matcha yoghurt.
Does the rhubarb need to be cooked before making the puree?
Yes, raw rhubarb is too fibrous and tart to eat as-is. Simmer it with a little sugar and the blackberries until soft, then blend until smooth.
