Rhubarb, strained yogurt, honey lavender popcorn and blue cornflower
Prep: Overnight Cook: 10 minutes
100g rhubarb, trimmed and chopped
1 tsp water
1 tbsp raspberry powder (optional)
1 cup greek yogurt
1 tbsp extra virgin olive oil or coconut oil
1 tbsp popcorn kernels
1 tsp lavender honey
Blue cornflowers (optional)
1 reusable cheesecloth or nut milk strainer
1- Strain yogurt: Place a colander over a bowl. Place the cheesecloth into colander and scoop yogurt into the middle of the cheesecloth. Gather up the sides of the cheesecloth to form a bundle, and tie it at the top with the twine or string. Do not squeeze the bundle, just let it rest inside the colander. The bowl below will catch the excess liquid. Keep in a fridge overnight or until yogurt is thick enough to make a quenelle.
2 - Make the rhubarb compote: Place the rhubarb, water and raspberry powder in a medium saucepan. Bring to the boil, then turn down the heat and simmer for 5 minutes or until the rhubarb is cooked but still holds its shape.
3 - Make the popcorn: In a medium saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop. Remove saucepan from heat and pour in the remaining popcorn kernels. Cover and give the pot a shake. Put the pot back onto the burner and cook the kernels until popping sound slows down. Tip the lid to allow steam to escape. Turn off the heat and add the lavender honey. Shake the pot with lid on to cover all the popcorn kernels with honey. Set aside.
Plate and sprinkle with blue cornflowers. Enjoy!