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6 Comments The subtle flavor of the matcha yogurt is combined with sweet and tangy rhubarb and blackberry puree, to make a super easy and delicious dessert. You can add more or less matcha if you prefer. The yogurt itself doesn’t color overly green depending on how much you place in it. Serve with some hazelnut crumble to top it off.
Matcha yogurt with rhubarb and blackberry
When I was little, well, when I was young (I don’t think I’ve been really little..haha) we used to have rhubarb at home quite often. My mum cooked it as she did the apple sauce; into a puree and we ate it with some custard usually for dessert. Nothing wrong with that and I really did like it. My friends parents had a large vegetable plot and they had rhubarb growing there so I would bring home lots of rhubarb in the season. You couldn’t get it more fresh than that.
Over the years my love for rhubarb has only increased (check out the rhubarb cake for instance or the rhubarb tiramisu!) and combined with the creamy matcha yogurt this is just perfect.
Matcha
Matcha is a very distinctive flavor. It’s officially a Japanese green tea which is ground to a powder. The taste is specific and you either love it or you hate it. I really like it although I have also found that there is a great difference in quality from one matcha source to the next. You can buy really cheap matcha (usually not real matcha) or very expensive ones.
Now in this matcha yogurt the flavor is subtle. Depending on how much you add. The matcha works really well with the rhubarb and the blackberries so I think this is a perfect combination.
One thing to be aware of if you’re adding matcha to a liquid is to make sure you don’t get little lumps in the yogurt. You can prevent most of this by straining it through a small sieve. Or if you want to make double sure you can mix the match with the yogurt first and use a stick blender to blend it smooth.
Matcha yogurt with rhubarb and black berry puree
Ingredients
- 1 tsp matcha powder or more to taste
- 250 ml Greek yogurt
- 1 tbsp honey
- 4 tbsp rhubarb blackberry puree see below
- 2 tbsp hazelnut crumble
Rhubarb Blackberry puree
- 500 g rhubarb sliced into 2 cm pieces
- 140 g sugar
- lemon zest of one lemon
- cornflour
- 150 g black berries I used frozen but you can use fresh too ofcourse
Hazelnut crumble
- 75 g flour
- 50 g butter
- 50 g brown sugar
- pinch salt
- 50 g rolled oats
- 50 g hazelnuts
How to make the matcha yogurt
Rhubarb puree
- Preheat the oven to 200˚C/400˚F
- Put the rhubarb with the 140 gr/5 oz 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 corn flour. 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 stir well to combine. You can add more or less matcha if you prefer. Sweeten the yogurt a little bit with the honey to your taste.
- Make layers in the glass with the puree, the yogurt, ending with some hazelnut crumbles on top!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Matcha is one of my favorites – I’ve never thought to pair it with rhubarb! Thanks for the idea:)
You’re welcome Sarah!
We grew rhubarb in Maine when I was a kid and it was always strawberry rhubarb pie. I would have loved this wonderful yoghurt, rhubarb and blackberry delight!
O rhubarb strawberry pie sounds pretty heavenly to me as well Maureen!
Looks super gorgeous.. amazing clicks too! 🙂
Thanks!