Stewed Rhubarb & Yogurt – Breakfast of Gods!

A week ago on Gardeners World, Monty Don said, “I think rhubarb just lightly stewed with yogurt, is a breakfast of Gods”. Well Monty, I couldn’t agree more!

As a little girl, when my dad harvested the first rhubarb of the year, and my mum turned it into a crumble. I really couldn’t understand the appeal. But now…

I am a total convert to rhubarb, and despite all the recipes I make with it, including savoury ones. I think Monty is correct, there’s nothing nicer than stewed rhubarb and yogurt, it’s delicious!

My favourite yogurt to have with it is by Yeo Valley, their organic Lemon Curd yogurt. It compliments the rhubarb perfectly.

I’ve always loved their yogurts but having been lucky enough to see their marvelous; gold medal winning; show garden; designed by Tom Massey at The RHS Chelsea Flower Show a couple of years ago. I discovered what keen gardeners they are too. I’d love to go and visit their gardens down in Blagdon, south of Bristol. Another one on the ‘to do list’!

Forcing Rhubarb

At this time of year we are enjoying the first, forced rhubarb, it’s sweeter and super tender. And of course the most gorgeous colour.

Forcing rhubarb isn’t difficult, it’s just about keeping it in the dark.

In early spring as you see the bud starting to emerge, cover with an old chimney pot with a tile on top. If you don’t have an old chimney pot hanging around – and I appreciate that not everyone does.

You can use anything that’s at least 18″ high to accommodate the stems and leaves, that will block the light out. Like a very large pot with its saucer on top.

Have a peep every few weeks; or wait until the tile looks dislodged; or the container looks like a cats knocked it.

Uncover the rhubarb and enjoy!

Harvesting and Stewing the Rhubarb

Pull the rhubarb stalks off by slightly twisting, as you want the heal to come off. If you leave the heal on the plant it can rot and cause problems.

With secatures chop the poisonous leaves off. You may swell leave them in the garden.

Give them a quick rinse and wipe, then chop the heal off and cut a thin slice off the other end.

Slice into pieces roughly half to an inch long.

Place in a non stick pan and add a tbsp of fruit juice or water.

Stir until the rhubarb juice starts to flow, then allow to simmer for around five minutes. Less at this this time of year, but longer later in the season.

Use your wooden spoon to press the rhubarb pieces, once they squash easily, they are done.

Cool, then portion up for the freezer. Don’t forget to save a portion for tomorrow morning add a big dollop of your favourite yogurt, and pretend you are a God!

Stay safe & happy gardening, harvesting & cooking.