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.
Ingredients
|
Fresh rhubarb
|
250 g |
|---|---|
|
Cane sugar
|
80 g |
|
Arla® Skyr plain
|
450 g |
|
Strawberries
|
4 - 6 |
|
Hemp seeds
|
2 tsp |
Instructions
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?
Can you freeze baked rhubarb?
How to serve baked rhubarb topping?
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.
