Now we all live in this crazy time, what do you miss the most from your normal routine? I definitely am missing the small things that I don’t even think are important in my daily life. Going to the farmer’s market, eating in a restaurant, talking to the barista, enjoying a fresh out of oven pastry from my favorite bakeries and so on and so on.
The other day, my iPhone photo app reminded me last year this time, I was eating a ridiculously juicy and sweet plum at Pike Place Market, with an 8-month-pregnant belly. Now I live here, my love for Pike Place Market still didn’t reduce a single bit. I know it’s a tourist place, but it’s also an amazing fully functional farmer’s market. If you have followed me along, you probably remember I have mentioned this in my early posts. I often went there early on Sunday mornings, when parking is free and there’re no tourists yet.
My typical Pike Place Market Sunday looks like this. I’ll buy a pastry from Le Panier or a crumpet from the Crumpet Shop and stay at Storyville for coffee. After finishing my breakfast, I’ll read a bit and head to a few produce stands. Sosio’s has the best fruits and they are not shy about sampling. Anything you want to sample, they’ll cut a fresh one for you. And they really know what fruits are the best in-season – anything labeled “OMG” is truly OMG. Frank’s has more affordable produces, but still great quality. I usually buy seasonal vegetables there. And then I’ll text my mom to see if she wants a demi-baguette fresh out of the oven from Le Panier or a rhubarb roll from Piroshky-Piroshky. Lastly, I’ll go to Ellenos Yogurt and buy a big batch of their latest seasonal flavor. Oh have I missed that life.
I’ve just learned that plenty of the businesses in Pike Place Market are still open for pick-up and need our support. I’ll definitely order some sweet rolls from Piroshky-Piroshky and a lot of (much needed) in-season fruits and vegetables from Sosio’s! Sadly Ellenos Yogurt bar is temporarily closed, which means I still can’t get my hand on the Marionberry Pie yogurt that I missed a lot.
But luckily we still can buy Ellenos yogurt from almost any grocery stores here in Seattle. Since I bought a LOT of rhubarbs recently (see last post), I thought why not create my own Ellenos flavor? How amazing does Rhubarb Pie Yogurt Cup sound?!
So every Ellenos pie flavored yogurt uses pretty much the same formula. A base of their super creamy yogurt (slightly sweetened) + fruit compote (or pumpkin custard if it’s pumpkin pie) + streusel topping. They now sell their yogurt in many other cities in the US (get your hands on Ellenos if you spot one!), but you can use your favorite brand’s Greek yogurt instead. I roasted my rhubarbs in this recipe as it’s my first bunch of rhubarbs this year and I just want to eat straight roasted rhubarbs. However, I do think rhubarb compote will make a better Rhubarb Pie Yogurt Cup. Click here to see my favorite rhubarb compote recipe. I used King Arthur Flour’s streusel topping recipe. Although it tasted different from the real Ellenos streusel topping, I would say they’re equally delicious.
Now you have everything, it’s just a layer game. You can use plain greek yogurt and sweetened it with honey, but I found the best to use is Ellenos Vanilla Bean yogurt. I like to make my roasted rhubarb or rhubarb compote on the tart side so it needs the sweetness & creaminess from yogurt.
Until the world is back to normal, find some rhubarbs, and make your own Rhubarb Pie Yogurt Cup. Remember, just like I said from my last post, when there’s rhubarb, there’s hope:)
Rhubarb pie yogurt cup
Yield: Streusel Topping is good for 4-6 yogurt parfaits, depending on how much you put in your yogurt.
Roasted rhubarb recipe adapted from The Boy Who Bakes, streusel topping recipe is from King Arthur Flour. If you want to use rhubarb compote (which I think works even better), I have a recipe here.
For roasted rhubarb
1. 250g rhubarbs, about 2-3 thin stalks
2. 1/8 cup (25g) sugar *see notes*
3. Juice of an orange
4. (optional) 1tsp orange zest
For streusel topping
1. 1/2 cup (57g) All-Purpose Flour
2. 1/4 cup (53g) brown sugar (packed), light or dark
3. 1/4 cup (25g) old-fashioned rolled oats
4. A pinch of salt
5. 4 tablespoons (57g) butter, at firm room temperature
And your favorite yogurt!
1. Preheat the oven to 350°F. Trim the ends of the rhubarb and cut into one inch long pieces. Place onto a small baking tray* with sugar, orange juice and orange zest if using, mixing together. Roast the rhubarb for 10-12 minutes until tender but the rhubarb is still holding its shape. Cool to room temperature and store both the juice and roasted rhubarb in a container.
2. Turn down the oven to 325°F. For streusel topping, whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form.
3. Spread the mixture on a parchment-lined baking sheet and bake for 15 minutes, stirring at 5-minute intervals until the streusel is golden brown. Remove from the oven and cool completely before storing at room temperature in an airtight container.
4. Take your favorite cup (preferably a glass one so you can see the pretty layers) and start to layer. I usually do a base of Ellenos Vanilla Bean Greek Yogurt + a layer of roasted rhubarb with some of its juice + streusel topping and repeat the same thing again. Put as much everything as you wish. And enjoy!
OBSERVATIONS & NOTES:
* The original recipe from The Boy Who Bakes calls for 65g (about 1/3 cup) sugar for roasted rhubarb. I personally love tart roasted rhubarb, so I use only enough sugar to cover all the rhubarb stalks, which is about 25g (1/8 cup) sugar. Just be aware it will be TART. Use as much sugar as you like, but I will say no less than 25g and no more than 65g for the amount of rhubarbs.
* Any size of baking trays or pans will work, as long as you can fit all of the rhubarbs. The juice from rhubarbs will sometimes bubble as it got roasted, so to avoid spilling out, I used a deep baking dish.
1. I have since made the Rhubarb Pie Yogurt Cup with rhubarb compote and it works even better. Try both version if you are rhubarb-rich haha! I seriously cannot have enough, especially when I don’t want to eat/cook anything else during this crazy COVID-19 period.