While perusing local markets during our recent trip to England, we were intrigued by an ingredient combination that popped up again and again: yogurt and rhubarb. From jars of rhubarb-on-the-bottom yogurt, Greek style yogurt with rhubarb compote, and rhubarb ewe's milk yogurt, the two seemed a natural pairing, though one we had never encountered back home.We tried several versions and loved the marriage of creamy yogurt and bright rhubarb. Since yogurt and rhubarb are both sour flavors, there might be a tendency to add too much sugar; our favorite brands were those that weren't overly sweet and instead balanced the tartness of the rhubarb with extra thick, rich dairy. Our only complaint was that the rhubarb was sometimes reduced to feeble green strands; versions that included larger morsels of rhubarb were prettier and had fuller texture and flavor.
The Wednesday Chef appears to be on a similar wavelength. We're looking forward to trying her recipe for roasted rhubarb and adding it to our own Greek style yogurt.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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