Easter

Rhubarb and Ginger Yogurt Verrines

April 25, 2010
Author Notes

Next to my absolutely favourite comfort food of Turkish yogurt with ginger jam and almonds, is this version where the fiery hot ginger jam is subbed for sweet and fresh gingered rhubarb. It is also perfect on a bowl of porridge, on toast and as a side to savoury dishes. —Kitchen Butterfly

  • Serves 4
Ingredients
  • Rhubarb and Ginger Yogurt Verrines
  • 250g Turkish (or Greek) yoghurt
  • 4 heaped tablespoons of Rhubarb Ginger sauce/compote
  • 4 tablespoons Flaked (silvered) almonds
  • Rhubarb ginger sauce/compote
  • 500g rhubarb, finely sliced
  • 100g caster sugar
  • 2 teaspoons finely grated ginger
  • 4 balls/pieces, preserved ginger, chopped
In This Recipe
Directions
  1. Rhubarb and Ginger Yogurt Verrines
  2. Get 4 verrine glasses and fill with yogurt.
  3. Top each glass with a tablespoon of the rhubarb sauce/compote followed by a tablespoon of flaked almonds.
  4. For best results, leave overnight for the verrine to 'set' - the yogurt becomes super creamy, and the almonds soften a little bit and absorb the flavours of rhubarb and ginger: heaven...to me
  5. If you can't wait, serve same day!
  1. Rhubarb ginger sauce/compote
  2. The first time I made this, I thought by steaming my rhubarb, I would preserved the nice pink colours…but I didn't. Anyhow, put the rhubarb, and ginger in a pan and heat till the rhubarb is soft (5 - 10 minutes). Take off the heat.
  3. If you want a smooth sauce, blend the mixture. If you prefer chunky, leave as is or use a potato masher to mash cooked rhubarb. Put into a clean, washed jar and refigerate for 2-3 weeks!
  4. Return to the heat and add the freshly grated ginger and chopped ginger and simmer for a couple of minutes, till heated through.
  5. Then turn of heat and let cool down completely. Pour into a clean jar and refrigerate overnight for best result.
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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!