In this recipe you have the warmth of hazelnuts, the fragrance of honey, the tartness of rhubarb and the richness of yoghurt. Plus, the textures are magic together. To get the best out of the yoghurt, I drain it overnight to produce a rich, thick result; but if you’re in a hurry you could use Greek-style yoghurt instead. These snacks are perfect for breakfast, or even dessert. We’ve served them layered in jars, but it’s just as delicious in glasses or bowls.
- 500 g natural yoghurt
- 500 g rhubarb, cut into 3cm lengths
- 75 g (⅓ cup) caster sugar
- 100 g roasted hazelnuts, skins removed, roughly chopped
- 115 g (⅓ cup) honey, warmed if thick, to drizzle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Draining time 3 hours
Cooling time 20 minutes
Line a colander set over a deep bowl with muslin and add yoghurt. Cover colander with plastic wrap and refrigerate for 3 hours or overnight to drain.
Preheat oven to 180°C. Place rhubarb in a single layer on an oven tray and scatter over sugar. Bake for 15 minutes or until rhubarb is soft but still holding its shape. Allow to cool.
Divide half of the rhubarb among 6 serving jars or glasses. Top with half of the yoghurt, remaining rhubarb, then finish with remaining yoghurt. Scatter over hazelnuts and drizzle with honey. Serve at room temperature.
As seen in Feast magazine, May 2014, Issue 31.