When I was a kid, my parents used to buy a lot of those wonderfully convenient little cups of Yoplait yogurt. (Of course, these days I would NEVER buy a 60-cent container of pre-sweetened, artificially flavored yogurt, but you’re all welcome to come back and laugh at me once I have kids.) My absolute favorite flavor of all time was strawberry rhubarb, and although Yoplait doesn’t appear to be making it anymore, I admit that part of my motivation in planting rhubarb once we got a garden was to be able to make my own version. We had our first rhubarb harvest in late spring, before we had strawberries, so my first attempt at re-creating the yogurt was rhubarb-only. It was still delicious, but it just wasn’t the same. Luckily, the Pacific Northwest has a second rhubarb harvest, in June, right at strawberry time, so you can imagine what I’ve been eating for breakfast this week. Anyway, this recipe is for the rhubarb component only, because it’s not only great by itself in yogurt if you don’t have strawberries, but it’s delicious on ice cream, biscuits, oatmeal…you get the idea.
