Rhubarb and Ginger Compote with Homemade Greek Yoghurt and Nut Praline

Rhubarb is a magical vegetable, it is a vegetable, not a fruit. The kind of rhubarb that hails from the Yorkshire rhubarb triangle is especially so. This triangular area spanning from Wakefield, Morley to Rothwell has for nearly a hundred years or so has been the epicentre of the forced rhubarb industry. The rhubarb is grown in what are called 'forcing sheds'. The same families have run this business since its start and to be allowed a visit inside one of these silent dark sheds is a unique experience, almost eerie. The rhubarb is kept in complete darkness which forces the plant to shoot up golden tipped pink arrows in search of light. There is no natural light and the only source of light in the sheds comes from candles which are only lit when the grower is checking on his plants daily to make sure all is well. They say if you stand totally still in the sheds and listen you will hear the rhubarb grow.

This recipe calls for a bit of time with regard to time spent making the yoghurt. The method here is a perfect one for when the weather is warm outside everything ferments much quicker. When it is cold outside the yoghurt has to be kept warm and this calls for a different method so I will show you that when it gets chilly again. My recipe is for a thick strained Greek style yoghurt, it is rich almost like clotted cream, a little goes a long way. Served chilled from the fridge with the fresh tasting rhubarb which is lightly gingered and laced  with a little scented orange flower water, topped with a mixed crushed nut praline is really heavenly. Surprisingly something that tastes as luxurious as this is so healthy. It really feels like a treat and whenever I have served it to people they eat it silently and always want some more. It is a fresh tasting and healthy breakfast, tasting even better eaten outside in the sunshine. Try and snatch the opportunity if you can.

Thick Yoghurt Recipe

serves 6

1 litre organic whole milk

3 generous tablespoons of live organic yoghurt

Pour the milk into a saucepan and heat very slowly on a low heat, stirring and letting it warm through fully but do not let it boil. Remove from the heat when it begins to steam a little. I use a large terracotta bowl to make my yoghurt in, but a glass bowl would be fine to use, something non-metallic. Put your milk into this and let it cool down. When it is tepid stir the yoghurt into the milk well, cover and wrap up in a large clean towel and leave in a warm place where it will not be disturbed. Let it sit overnight or for at least 12 hours. When you unwrap it from the towel, give the yoghurt a good stir with a wooden spoon. It should be like double cream. The next process takes a few hours to remove the whey from the milk by straining it through muslin. Take a large square of muslin and place in a sieve and put the sieve over a bowl. Carefully pour your yoghurt into the muslin and tie it up into a ball. Place this in the fridge and over the next few hours it will become thicker and thicker. If you leave it for too long it will turn into cheese so after a couple of hours, give it a squeeze and check to see how it is doing. When ready spoon into a clean jar that you can cover to keep it fresh until you are ready to use.

Rhubarb and Stem Ginger Compote

6 sticks of rhubarb

4 tblspns golden granulated sugar

1 tblspn orange flower water

3 chunks of stem ginger

Wash and chop the rhubarb into 3 cm slices and place in a large heavy based saucepan. Next add the sugar and a splash of water to the pan. Slowly heat stirring occasionally trying not to break the pieces of rhubarb up completely. Finely chop some stem ginger and pour a splash of the syrup from the jar into the rhubarb and stir together. Just before serving stir i a tablespoon of orange flower water. Chill until ready to use.

Crushed Mixed Nut Praline

250gms mixed nuts, walnuts, almonds, pecans

2 tblspns granulated brown sugar

1 tblspn golden syrup

Lightly crush your nuts so there is a mix of some small and some larger bits. Mix with the sugar and syrup and coat the nuts well. Spread on a baking tray covered in baking parchment. Put in a hot oven for 4-5 minutes. Take out and leave to cool completely. When all the components are ready layer up in a bowl and put the praline on top.