Poached Rhubarb with Yoghurt, Pistachios & Honeycomb

When I saw this morning that rhubarb had just hit the market, a wave of excitement ran through my body. Yes I am one of those, one of those that gets super excited as each piece of produce enters season. My boyfriend is a huge rhubarb lover, being British he grew up eating it. I literally ran to the market with force. I knew that the first harvest was going to be small and go fast. I found the one stand that was selling it, grabbed a bundle and considered it a success! We usually make a crumble but I decided to do a quick poach. I had some strawberries macerating from yesterday and honeycomb that went lovely with greek yoghurt. Topped with a few pistachios for a pleasant crunch.





Ingredients

1 pound of rhubarb
3/4 cup of turbinado sugar
2 cups water
vanilla bean

greek yoghurt
strawberries macerated in sugar or fresh fruit
pistachios
honeycomb or plain honey

Method

Trim edges off rhubarb and cut into 2 inch slices. Place into a medium saucepan, cover with 2 cups of water, 3/4 cup of sugar and vanilla from the pod. Bring to a simmer and allow to cook until tender (15-20) minutes. Set aside to cool. Fresh strawberries macerated in raw sugar for 20 minutes, until juices form and strawberries tender. Place ingredients around yoghurt. A perfect spring breakfast.