Created for Redwood Hill Farm by Deb Smith, Smith Bites (smithbites.com)
Here’s a recipe for roasting rhubarb and using as a flavor add-in with Redwood Hill Farm Plain Goat Yogurt. I was excited to get this recipe as I’ve been growing fresh rhubarb in my Sonoma County garden for a couple of years now…and love using it in recipes! We hope you love it too. In addition, you can view Deb’s video for this recipe, SELECT HERE.
Enjoy! ~ Sharon
Greek-Style Yogurt With Roasted Rhubarb
- Yield: 3 cups (4 Servings)
Delicious sweetened and roasted fresh rhubarb is the perfect addition to drained, Greek-style Redwood Hill Farm Goat Milk Yogurt
- 1 32 oz Goat Milk Yogurt Redwood Hill Farm Plain
- 3 cups fresh rhubarb cut into 2-inch chunks
- 3/4 cup sugar
- slivered almonds for topping, optional
- Place the entire container of yogurt into a cheesecloth-lined strainer; place over a bowl to allow liquid to drain.
- Cover the top of the yogurt with the sides of the cheesecloth and set in refrigerator overnight.
- Place rhubarb and sugar in a glass baking dish, toss to coat and bake at 300 degrees for 45-minutes; allow to cool before using. NOTE: You will have leftover rhubarb – save for another use.
- The next day, remove strained yogurt from cheesecloth and place into a medium bowl – reserve liquid.
- Fold in 1 cup of roasted rhubarb. Add back a little of the reserved liquid if you feel the yogurt is too thick
- Place in ramekins, top with almonds if using, serve and enjoy!
- Course: Dessert
- Skill Level: Easy
Tags: Goat Milk Yogurt