It’s rhubarb season and after making the recipes that I posted last year and a failed attempt to make a crumble with cinnamon which got rather drowned in the stuff I decided it was time to strip everything right back.Step up Rhubarb Compote with Vanilla Greek Yogurt & Meringue!
Hubby and I love rhubarb and I think sometimes the subtleties of it can get drowned in a heavy pudding. With this in mind I decided to poach the rhubarb with some orange juice and a little sugar and then serve it with some vanilla sweetened Greek yogurt and meringue. The sharpness of the rhubarb, the freshness of the yogurt and the sweet gooeyness of the meringue work really well together here – hubby said it was really nice!
The rhubarb is enough for 6 portions but as neither of my kids like rhubarb we ate this over 3 nights and on the last night just had the compote with semolina which was really nice too and I’m not big on semolina! In the past we’ve also had this compote with custard which is the classic combo of course and one of my favourites too.
Rhubarb compote is also great with semolina!
I am entering this dish into Credit Crunch Munch as I bought my rhubarb for half price as it is in season and abundant at the moment, used Greek style yogurt to save money plus I used up some meringue nests which had been in the cupboard for a while. This challenge is run by myself and Helen at Fuss Free Flavours and being hosted by Janice over at Farmersgirl Kitchen this month. I am also entering Ren Behan’s Simple and in Season challenge as Rhubarb are very much in season:-)
Rhubarb Compote with Vanilla Greek Yogurt & Meringue
Ingredients
- 400 g Rhubarb chopped into 3cm pieces
- 60 g Granulated sugar
- Juice of ½ freshly squeezed orange
- 1 tbsp Water
- 6 tbsp Low fat Greek yogurt or Greek style
- Vanilla sugar to taste
- 6 Meringue nests
Instructions
- Put the chopped rhubarb, sugar, orange juice and water into a pan and simmer covered for 8 – 10 minutes until tender.
- Transfer to a bowl to cool down slightly.
- Sprinkle a little vanilla sugar onto the Greek yogurt and stir well, taste and adjust as required.
- Place a tbsp of the sweetened Greek yogurt onto each meringue nest and then spoon on the warm rhubarb compote. Can also be served cold.
Recipe Notes
The compote keeps well in the fridge for at least 3 days and can be served with custard or semolina too.
Lisa Williams
This is delicious and has become my fave way of getting through my glut of rhubarb that I have in the freezer 🙂
Camilla
You and me both, just so easy and not too unhealthy like baked puddings:-)
Heather Haigh
Ooh, nice comination, will try and remember this is here when the rhubarb pops up next year.
Tracy Nixon
This weekend I am going to eat yogurt! I have a really bad stomach bug which is giving me loads of heartburn! Yogurt and ice-cream are the only things that seem to sooth it! Boohoo! hense why I am up at 12.45am!
Camilla
Oh no, I was reading up on this subject last night, you need the BRAT diet – google it!
Maya Russell
Like the sweetness of the meringue and the sharpness of the rhubarb.
Tracy Nixon
My baking challenge for the weekend is to make meringue – I quite fancy this recipe – a little adventureous maybe ? or maybe not ? we’ll see! Watch this space!
prwilson
Lovely. I think I’ve still got a bit of rhubarb growing in the garden.
Yummymummy66
I will be trying this with the rhubarb we have in the garden.
Lisa Williams
delicious such a great idea to use the yoghurt rather than cream or custard
Tracy Nixon
This looks a lovely combination!
Jacqueline @How to be a Gourmand
Oh dear, what happened with the cinnamon? I think it’s lovely just to have a few ingredients – means that there isn’t a myriad of flavours trying to mask the taste. I do love the classic combo of Rhubarb and Custard – lovely combination in any weather but I have never actually tried semolina before in a pudding (or at least I can’t recall).
I’m sure the greek yoghurt and rhubarb compote would make a delicious bkfast too!
Camilla
There was just a bit too much according to hubby and yes it did drown the flavour of the rhubarb so that’s why I decided to go simple for the next rhubarb dessert:-) I can’t beleive you’ve never had Semolina pudding, do they not serve it in schools in Scotland, I used to hate it as a kid along with rice pudding, junket in fact all the wet puddings! Breakfast sounds like a really good idea (note to self) so I’m going to try that too:-)