To me there is no more perfect flavour combination than strawberry and rhubarb. In fact one of my favourite summers desserts is Strawberry Rhubarb Custard Pie but with one caveat; I hate making pie. So when I was recently asked to bring a dessert for the season’s first outdoor barbecue I decided to skip the time consuming crust and make my life easier by making Strawberry Rhubarb Yogurt Custard Pots.
I was little worried about not baking the custard though, like I normally would in a pie. Custard can be heavy and rich when it’s just served cold, so I wanted to try and lighten it up a bit. By folding in Hans Dairy Dahi Natural Yogurt, and I was blown away by the results. This dessert hit all the right notes.
Hans Dairy was the first company to introduce Dahi, an Indian-style yogurt into Canada, and I love it! Fantastic in smoothies and for making frozen yogurt pops, it’s a staple in my fridge now. In accordance with their 100% natural philosophy, all Hans Dairy products are free of any artificial sugars, flavourings, colourings and preservatives. It’s a purchase I feel good about buying and serving my family.
Naturally, when I was thinking of ways to make my custard lighter, and silkier, I thought of adding Hans Dairy Dahi. I have two words for you; total success.
Here’s why you’ll love this recipe. It’s super easy to make, it’s incredibly portable, it can be made up to two days ahead of time, and your social calendar is about to fill up because of it. Boom!
If you have any Strawberry Rhubarb compote leftover (and believe me it’s a good thing if you do), simply stir some into your Hans Dairy Dahi with a little granola for a quick and delicious breakfast. You’re welcome.
- 4 cups sliced rhubarb
- 350 g or 16 ounces of fresh strawberries, sliced (frozen may be substituted if thawed)
- 1/2 cup of sugar
- 2 tbsps water
- 1/2 teaspoon water
- 12 fresh strawberries
- 1 package shortbread cookies, crumbled
- 1 1/2 cups Hans Dairy Dahi Natural Yogurt
- 4 eggs
- 1 cup sugar
- 6 tbsps cornstarch
- 2 1/2 cups whole milk
- 1 tsp vanilla extract
- Place sliced rhubarb in a heavy bottom medium saucepan with sugar and water. Bring to a boil, then cover and reduce heat. Cook until rhubarb is tender about five minutes and remove from heat. Mix in berries and vanilla. Refrigerate until ready to assemble pots.
- In a large bowl, whisk eggs, cornstarch and sugar until smooth. Set aside.
- Heat milk and vanilla in a large saucepan just until milk begins to bubble on sides of pot. DO NOT BOIL. Remove from heat.
- Very slowly whisk content of pot into egg mixture in bowl. Do this slowly so that your mixture does not curdle.
- Once mixture is combined, place pot back on stove and pour mixture in bowl through a fine mesh sieve back into pot.
- Turn the heat to medium-high, and stir custard mixture continuously until thickened. Remove from heat and continue to stir for one minute.
- Scrape custard mixture into a large bowl and place plastic wrap directly on top of custard so a skin doesn't form. Refrigerate until completely cool.
- Once mixture is cooled, gently fold in 2 cups of Hans Dairy Natural Yogurt.
- Spoon 1/4 cup of Strawberry Rhubarb compote into bottom of small mason jar.
- Add 1/3 cup of yogurt custard on top of compote.
- Seal jars right and refrigerate until ready to serve.
- Just before serving, remove lids, top with crumbled shortbread and a fresh strawberry for garnish. Enjoy.