Bursting with flavor, this yogurt with a sweet-tart rhubarb blackberry puree is spiked with the Japanese matcha powder. Healthy enough to be a snack, this beautiful dish is flavorful enough to shine as dessert, too.
- 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)
- 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
- Rhubarb puree
- 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.
- hazelnut crumble
- 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!
- Category: Dessert