Rhubarb and yoghurt nut pots
A few weeks ago Kate and I were lucky enough to be invited along to a Bauer media event where their expertise of the latest food trends were presented to us through our minds and our stomachs. These trends were ‘sustainability’, ‘new’, ‘wellthy’, ‘storytelling’, ‘convenience’ and ‘simplicity’.
The attendees flowed through grazing tables of food representing these trends: from kombucha to cheeses to sourdough, friands and a delicious rhubarb yoghurt pot which I’ve recreated here.
Being a generator of food content I try to produce recipes which are either timeless or trendy; Bauer managed to provide trends which have major stickability. As our lives get busier we look for more convenience and simplicity while curiosity will have us constantly looking for what is new. With our population ever growing and our resources dwindling, considering the sustainability of food will never be “so last year”. And armed with so much knowledge about the benefits of eating healthy and the effects of eating junk will continue to support eating for wellness.
Storytelling is one trend that may not come as easy for future generations as we have access to millions of recipes and it’s all easy to pick what to make for dinner from an image on instagram. It’s still nice to know what a recipe means to an author and amidst the push for convenience, where our food comes from. This trend struck a cord with me and it’s nice to know we are doing our bit to keep this one alive by way of our little blog.
Serves 4For the rhubarb:
6 stalks rhubarb
1/4 cup coconut sugar
1/2 cup water
pure vanilla extract
For the nut mix:
2 tbsp maple syrup
1/2 tsp cinnamon (optional)
Greek yoghurt to serve
MethodFor the rhubarb:
1. Peel the rhubarb. I don't peel all the outer layer as this contains the pigment. I just peel some of the outer layer away, more so from the base of the stalk where it can be particularly stringy.
2. In a large frying pan, add the sugar and water and then place the rhubarb in piece by piece to cover the base of the pan (don't overfill, it's best to cook in two batches if necessary).
3. Simmer for 5 minutes, then flip the rhubarb and cook for a further 5 minutes.
4. Transfer the rhubarb from the cooking liquid to a plate and refrigerate to cool. This will ensure the rhubarb is not overcooked. Keep the cooking syrup as this will be used as well.
For the nut mix:
1. Toast the macadamia nuts, almonds and buckwheat in a pan with the maple syrup, cinnamon and salt.
1. Spoon the yoghurt into short tumblers and top with the rhubarb. Drizzle some of the cooking liquid over the rhubarb and top with a spoonful of nut mix.