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Strawberry yogurt custard pots

Strawberry Rhubarb Yogurt Custard Pots

A perfect make and take for summer barbecues with friends, or when you're on duty for team snacks.

Ingredients

Compote

  • 4 cups sliced rhubarb
  • 16 oz fresh strawberries, sliced (frozen may be substituted if thawed)
  • 1/2 cup sugar
  • 2 tbsps water
  • 1/2 tsp vanilla extract

Custard

  • 1 1/2 cups 2% natural yogurt
  • 1 cup sugar
  • 6 tbsps cornstarch
  • 2 1/2 cups whole milk
  • 1 tsp vanilla extract

Garnish

  • 12 strawberries
  • 1 package shortbread cookies

Instructions

Compote

  1. Place sliced rhubarb in a heavy bottom medium saucepan with sugar and water

  2. Bring to a boil, then cover and reduce heat.

  3. Cook until rhubarb is tender about five minutes and remove from heat.

  4. Mix in berries and vanilla. 

  5. Refrigerate until ready to assemble pots.

Custard

  1. In a large bowl, whisk eggs, cornstarch and sugar until smooth. Set aside.

  2. Heat milk and vanilla in a large saucepan just until milk begins to bubble on sides of pot. DO NOT BOIL. Remove from heat.

  3. Very slowly whisk content of pot into egg mixture in bowl. Do this slowly so that your mixture does not curdle.

  4. Once mixture is combined, place pot back on stove and pour mixture in bowl through a fine mesh sieve back into pot.

  5. Turn the heat to medium-high, and stir custard mixture continuously until thickened. Remove from heat and continue to stir for one minute.

  6. 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.

  7. Once mixture is cooled, gently fold in yogurt.

Assemble Strawberry Rhubarb Yogurt Pots

  1. Spoon 1/4 cup of Strawberry Rhubarb compote into bottom of small mason jar.

  2. Add 1/3 cup of yogurt custard on top of compote.

  3. Seal jars tight and refrigerate until ready to serve.

  4. Just before serving, remove lids, top with crumbled shortbread and a fresh strawberry for garnish. Enjoy.