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.
• Roasted Rhubarb, from The Wednesday Chef