Strawberry and baked rhubarb topping for skyr
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Strawberry and baked rhubarb topping for skyr

Start your day on the sweet side with our strawberry and baked rhubarb topping for skyr. This delightful breakfast topper pairs the tartness of oven-baked rhubarb with the natural sweetness of fresh strawberries, all punctuated by the earthy crunch of hemp seeds. Nestled atop creamy skyr, these ingredients come together to create a truly special morning meal.
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https://www.arlafoods.co.uk/recipes/strawberry-and-baked-rhubarb-topping-for-skyr/

Instructions

  • Preheat the oven to 150°C.
  • Cut the rhubarb into 2 cm thick pieces and place them on a baking tray lined with baking paper.
  • Sprinkle the cane sugar over the rhubarb and bake the pieces for about 30 minutes in the oven until soft.
  • Allow the rhubarb to cool completely on the baking tray. Spoon the skyr into bowls and cover with the pieces of rhubarb and some of the syrup. Add the sliced strawberries and finish off with a sprinkle of hemp seeds.
Enjoy!
Tips

Start by choosing the right rhubarbs. Opt for fresh, firm stalks that are free from blemishes. While the colour can vary from green to deep red, the taste should always be tart with a hint of sweetness.

Tips

Ensure that the rhubarbs are cut into even-sized pieces, so they bake uniformly. As all ovens are different, keep an eye on the rhubarb towards the end to ensure it does not overcook.

Questions about baked rhubarb topping

Looking for a tasty way to top your breakfast? Then baked rhubarb is what you have been waiting for. Before you start the prep work, read the answers to some of the most asked questions about the topping below.

How long will baked rhubarb last?
Baked rhubarb can last for about 4-7 days when properly stored in the fridge. Keep it in an airtight container to maintain its freshness and prevent it from absorbing other odours. Before storing, make sure it has cooled completely. It is best to eat it within this time frame to get the best flavour and texture.
Can you freeze baked rhubarb?
Yes, you can freeze baked rhubarb. Allow it to cool completely after baking, then transfer it into freezer-safe containers or heavy-duty freezer bags. It is best to consume it within a year for optimal flavour and texture. Always defrost it in the refrigerator before using, and remember, it is not advisable to refreeze once thawed.
How to serve baked rhubarb topping?
Baked rhubarb is a versatile topping and pairs perfectly with skyr or yoghurt and fresh berries like strawberries, adding a delightful tang. Sprinkle some hemp seeds on top for a crunchy texture, and you are good to go. It is also delicious when spooned over pancakes or waffles, adding a sweet-tart note to these classic breakfast dishes. Another option is stirring it into your morning porridge or oatmeal for a fruity twist. For a weekend treat, use the baked rhubarb as a filling for crepes or a topping for French toast.

Ingredients

Fresh rhubarb
250 g
Cane sugar
80 g
Arla® Skyr plain
450 g
Strawberries
4 - 6
Hemp seeds
2 tsp
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Top your breakfast with fresh strawberries, crunchy hemp seeds, and baked rhubarb

What better day to start the day than with an explosion of flavours, a delicate balance of sweetness, tartness, and nutty goodness? The magic begins with fresh strawberries, succulent and brimming with natural sweetness and juiciness. Next, enter baked rhubarb, with its soft, tender chunks offering a tangy note. Then there are the hemp seeds, offering a crunchy texture to the soft fruit and an earthy, nutty flavour that ties everything together. If you need more inspiration for tasty skyr or yogurt toppings, you should take a look at our apple and raspberry topping , mixed berry topping , or banana and chocolate topping.

Slightly caramelised, soft, and utterly delicious

As the rhubarb bakes, it releases juices that mingle with the sugar sprinkled over it to create a sort of rhubarb-infused syrup. This syrup gets absorbed back into the rhubarb pieces, making them beautifully tender. The sugar on the outside of the rhubarb pieces starts to caramelise. This caramelisation imparts a subtle depth of flavour, a delightful complexity that dances on the fine line between sweet and tart. The result is tender but not mushy, with a rich, concentrated aroma that is utterly irresistible.

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