Rhubarb, with its edible stalks starting in May, perfecting bridges the locally harvestable dessert gap between maple syrup in April and strawberries in June.
As I’d heard, the rhubarb plant is a persistent perennial, growing back with gusto year after year. Sometimes to the point of overload for some home gardeners. This year I was on the receiving end of such overload. I happily created garden space for a separated rhubarb plant, and immediately picked a beautiful late May bouquet.
With strawberries in the back and now rhubarb in the front, I thought my yard was ready to provide the tried and true late spring combo, but with most of the berries still unripe, I had to let the rhubarb fly solo on this round.
Rhubarb Yogurt Cups
- 1 ball jar full of rhubarb stalks, washed and cut into 1″ pieces
- 1 tablespoon of butter
- 1 tablespoon orange juice concentrate
- 1/4 – 1/2 cup maple syrup
- 1/2 tablespoon beet powder
- 1 cup of whole milk yogurt
- generous sprinkling of cacao nibs
- Warm skillet and melt butter.
- Add rhubarb pieces, orange juice, half the maple syrup and beet powder and allow to cook down to a sauce (a downside of cooking rhubarb is that it loses its color and turns grey. So I added some beet powder, which does not affect the taste but tints the sauce a deep shade of pink).
- Mix the remaining maple syrup with yogurt, and divide among serving bowls or cups. Top with rhubarb sauce and sprinkle with cacao nibs (which on their own can be rather bitter, however combine them with fat such as in whole milk yogurt and they taste like pure chocolate without any added sugar. Cocoa nibs are full of fiber and a good source of potassium, chromium, copper, calcium, zinc, vitamin C and a rich source of magnesium).
- Jar up any remaining rhubarb sauce for on biscuits, pancakes, oatmeal or toast instead of jam.