Ilse's Kitchen - culinary adventures of a girl who loves to eat

My local Turkish shop has delightful fruits and vegetables - and an array far broader than any supermarket around. The other day when I passed by I found fresh rhubarb, and couldn’t resist taking some home. Inspires by a great-looking Sainsbury’s recipe, this is what I did with it.   Ingredients (serves 2): 400g rhubarb (roughly 4 stalks), chopped into 7cm pieces 4 tbsp Greek yoghurt 80g maple syrup zest of 1 lemon Instructions: 1. Preheat the oven to 200 degrees Celsius. Place the rhubarb on a baking tray and drizzle the maple syrup over. Take a baking brush and brush it over the stalks. 2. Place the tray in the bottom third of the oven and bake for approximately 12 minutes. 3. Remove and serve with the yoghurt, sprinkled with the lemon zest.

Rhubarb - so pretty in the crate, but what do you do with it? Lots, it turns out - rhubarb pie, for one, or rhubarb jam, or... rhubarb yoghurt, to switch up your breakfasts a little :). Ingredients (serves 2): 2 sticks rhubarb 4 tbsp sugar 2 tbsp vanilla sugar Pinch of cinnamon 500mL farmers' yoghurt (any other creamy, unsweetened yoghurt will also do) Instructions: 1. Cut the ends off the rhubarb and chop the stem into 1cm long pieces. Place in a small saucepan and add a layer of water until the rhubarb is just covered. Add the sugar and boil for about 15 minutes, until the rhubarb has come fully apart. 2. Add the vanilla sugar and cinnamon and let the mixture cool down. If you move it from the saucepan to a different contained, it'll cool faster - I only waited for another fifteen minutes or so. 3. Layer it into a glass with the yoghurt, and voilà: a healthy breakfast, or easy weekday desert.

White chocolate and rhubarb, could it work? I’d had mini pastries a lot like this with blackberry, which I loved growing up. I wasn’t really sure about this combination, but was tempted to try it nonetheless. And not sorry, because it turns out the white chocolate was more than sweet enough to compensate for both the sugar-free shortcrust pastry dough, and the wonderful tartness of the rhubarb. Don't take my word for it though... give it a shot and judge for yourself.