Serves 2
(^1) / 2 cup water
(^1) / 2 cup plus 2 tablespoons
sugar, divided
1 vanilla bean, split and scraped
(^1) / 2 pound fresh rhubarb, cut into
1-inch pieces
2 (6-ounce) containers Follow Your
Heart Strawberry Rhubarb Yogurt
- In a medium saucepan over medium
heat, combine water and^1 / 2 cup sugar.
Add vanilla bean seeds and pod, bring
to a boil, and stir until sugar dissolves.
Add rhubarb. - Reduce heat to low and gently
simmer for 5 minutes, until rhubarb is
fork tender. Immediately remove from
heat so rhubarb doesn’t overcook.
3. Remove vanilla bean pod and strain
out liquid from rhubarb, reserving to
use as a syrup for flavoring drinks or
other dishes.
4. In a medium bowl, gently combine
yogurt and rhubarb. Divide between
2 ramekins or custard cups.
5. Sprinkle remaining sugar over tops,
evenly blanketing entire surface. Using
a kitchen torch or by placing ramekins
under a hot broiler set to high, cook
until sugar turns golden brown,
bubbles, and caramelizes. Serve
immediately.
Poached Rhubarb Crème Brûlée
This no-bake crème brûlée dazzles with its fresh
strawberry-rhubarb flavor and caramelized sugar crust.Made^
with6