Rose Poached Rhubarb with Honeycomb Yogurt

Rose Poached Rhubarb with Honeycomb Yogurt
Yesterday was one of those mornings. The weather was dreary, bleak and the painful bite of the winter cold permeated the air. Its mornings like these that demand a breakfast that will immediately motivate, cheer up and improve even the worst of moods.

For me, this means starting the day with my rose poached rhubarb. Nothing gets me more motivated for the day ahead than with this delicious and uncomplicated breakfast. It’s simplistic yet layered with complex flavours that cohesively unite in one divine mouthful.

Rose Poached Rhubarb with Honeycomb YogurtRose Poached Rhubarb with Honeycomb Yogurt

There are so many exquisite hidden flavours in this dish that it far ellipses the category of breakfast. Rhubarb is one of my favourite seasonal ingredients and I try to combine it into as many dishes as possible. It’s unusual tart but sweet tang is addictively delicious.

Here, the rhubarb is combined with a rose and vanilla flavoured syrup and poached so briefly that the stems develop a soft and tender texture, yet still retain their shape. The tart rhubarb contrasts perfectly with the sugar syrup and proves to be the perfect topping to be complimented by a good quality yogurt.

Rose Poached Rhubarb with Honeycomb Yogurt
Rose Poached Rhubarb with Honeycomb Yogurt

I used a thick vanilla bean greek yogurt to balance the sharp tang of the rhubarb and the sweet rose syrup. Honeycomb was also used to add further sweetness. This dish is so incredibly beautiful to look at…so much so, that I usually find myself ogling the plate for longer than what should be considered ‘normal’.

Rose poached rhubarb is the perfect breakfast mixed into a bowl of yogurt and topped with crunchy nuts or even as a dessert complimented by a scoop of vanilla bean ice cream. It can even be prepared ahead of time so in the morning all that needs to be done is dish up! So spice up your usual bland breakfast with my rose poached rhubarb. It’s an incredibly simple and elegant way to kick start and motivate for the long day ahead.

Rose Poached Rhubarb with Honeycomb Yogurt
Serves 4
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  1. 1 bunch of rhubarb, stalks trimmed and cut into 8cm pieces
  2. 100g of caster sugar
  3. 50ml of rose water
  4. 1.5 cups of water
  5. 1 vanilla bean, middle split open
  6. 500g good quality yogurt
  7. 4 pieces of honeycomb
  8. 50g of pistachios
  1. In a large cast iron skillet (or saucepan), place the rose water, water, half the sugar and vanilla bean.
  2. Bring to a simmer, gently add the rhubarb stalks.
  3. Simmer the rhubarb until soft but intact, over a low heat for 5 to 10 minutes, turning the stalks over when colour starts to bleed. Do not allow the liquid to reach boiling point.
  4. Carefully remove the rhubarb with tongs and set aside.
  5. Add the last half of the sugar, bring the liquid to a boil and reduce until a slight thickness begins to develop.
  6. Serve the yogurt, top with rhubarb and honeycomb and sprinkle with pistachios.
butter and brioche
Rose Poached Rhubarb with Honeycomb Yogurt  


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    […] Rose Poached Rhubarb with Honeycomb Yogurt  | Butter and Brioche […]

  • Reply Jill @ Sew French December 22, 2014 at 2:57 pm

    I love rhubarb! Love honey! Your blog is so glam and gorgeous!

  • Reply Cher | Paleo + Life September 7, 2014 at 9:10 pm

    Oh, my stars: this is sublime. I will have to try it soon! So glad to have found you!

  • Reply Harriet emily September 3, 2014 at 9:30 am

    This looks so beautiful Thalia, the photography is stunning!

  • Reply Kelly @jackandparker August 27, 2014 at 2:59 am

    This is fantastic! Honey + yogurt is one of my favorite combos, and this looks wonderful. Can you suggest where I might find honeycomb? I’ve never tried it! Thanks!!

  • Reply Jessica August 22, 2014 at 4:36 pm

    Sounds fantastic! I’m a big fan of anything with rhubarb and I love the idea of pairing it with rose water.

  • Reply Mike @TheIronYou August 21, 2014 at 8:34 am

    I love love rhubarb yet I’ve never tried it poached. This is such a fantastic idea though, can’t wait to give it a try!

  • Reply Lilli August 19, 2014 at 3:31 am

    Your photos are so incredibly beautiful! So inspiring 🙂 I looove rhubarb and this is such a great way to use it!

  • Reply Kari Peters August 18, 2014 at 3:45 pm

    The honeycomb on top is a great final touch – so beautiful! I’ve never tried poaching rhubarb before, sounds intriguing!

  • Reply Sarah@WholeandHeavenlyOven August 17, 2014 at 1:38 pm

    Not only does this rhubarb sound totally amazing, but your PHOTOS, girl! Totally gorgeous! I love love the soft lighting and the light, airy colors.
    P.S. Totally obsessing over that honeycomb yogurt!

  • Reply Emma @ bake then eat August 16, 2014 at 8:26 pm

    What a seriously beautiful breakfast or dessert this dish works as both. I love the sound of rose water with rhubarb I have never tried it before but I will certainly be trying it now!

  • Reply Ashley @ August 16, 2014 at 12:44 am

    I love rhubarb! This sounds like a fantastic way to start the day:)

  • Reply Shikha @ Shikha la mode August 16, 2014 at 12:13 am

    Everything about this is beautiful. I love doing plated desserts but they take a lot of time, which makes it hard!

  • Reply Kristi @ Inspiration Kitchen August 15, 2014 at 1:27 pm

    This is a really beautiful dish. I love rhubarb (and I just realized I’ve never cooked with it!!!), but I am all about rhubarb in the summertime – my family used to make some amazing rhubarb dishes. I love how you paired it with honey! Sounds great!

  • Reply Monica August 15, 2014 at 12:57 pm

    You really paired this beautifully! I love the colors and flavors co-mingling in that dish. I would love to try it. And that honeycomb – yum!

  • Reply Bam's Kitchen August 15, 2014 at 12:47 pm

    I love everything about this dish except that I don’t have a spoon and fork to dig in. Great layers of flavours and those photos make it drool worthy. Take Care,

  • Reply Robyn @ simply fresh dinners August 15, 2014 at 10:09 am

    Hi Thalia,
    What a treat to discover your beautiful blog. This breakfast is over the top gorgeousness and your photography is stunning. Such a perfect melding of flavours. Love it!
    Thanks so much for your visit 🙂

  • Reply Arpita@ The Gastronomic Bong August 15, 2014 at 7:56 am

    Wow! Thalia, you are so creative.. and this dish is absolutely stunning.. I love how you bought all these amazing flavours together.. looks mind blowingly delicious.. 🙂

  • Reply Erin | The Law Student's Wife August 15, 2014 at 4:23 am

    Rhubarb is one of my favorites too. Love how you used it here for breakfast!

  • Reply Lindsey @ AMerican Heritage Cookin August 15, 2014 at 4:18 am

    Wow! This would definitely start my day off right! It’s so gorgeous! I’ve only had rhubarb in pies but I feel like it must be under appreciated after the way you describe it!

  • Reply Rachael | SPache the Spatula August 15, 2014 at 3:19 am

    This is GORGEOUS! I love love love the honeycomb in there—whole pieces of honeycomb look so freakin’ cool.

    Totally pinned 🙂

  • Reply Sarah @ SnixyKitchen August 15, 2014 at 3:05 am

    You know, I’m sad to admit that I’ve never actually cooked with rhubarb. This dish looks so pretty that I’m definitely going to have to change that soon.

  • Reply Annie @maebells August 15, 2014 at 2:12 am

    Just stunning! What a lovely presentation! And the flavors are so elegant!

  • Reply Soni August 14, 2014 at 10:47 pm

    Ooh this looks absolutely beautiful and I love the lovely pink color!! The flavors here are calling my name and I cannot wait to try this for my breakfast 🙂

  • Reply cheri August 14, 2014 at 9:32 pm

    Hi Thalia, what a great treat for breakfast, love this!

  • Reply ami@naivecookcooks August 14, 2014 at 7:23 pm

    This is one stunning dish!! Seriously never before heard of these flavors!! Gorgeous!!

  • Reply Angie (@angiesrecipess) August 14, 2014 at 5:48 pm

    I didn’t get any rhubarb this year…this is a fabulous dessert.

  • Reply easyfoodsmith August 14, 2014 at 2:30 pm

    We do not grow or get rhubarb in this part of the world and I have always been intrigued by their taste. The dish looks delicate and I am sure it tasted fab.

  • Reply Dedy@Dentist Chef August 14, 2014 at 2:18 pm

    wow, i’m impressed with you, where did you find that honey comb???
    looks like a michelin star chef dessert

    • Reply thalia August 14, 2014 at 8:34 pm

      thanks dedy, had to go to a specialist green grocer to find the honeycomb.

  • Reply Cheryl August 14, 2014 at 1:58 pm

    This is just simply beautiful. Elegant but a bit rustic, a restaurant-quality dish. So envious – I wouldn’t have the faintest clue where to find honeycomb! Lovely lovely lovely

  • Reply Joanne August 14, 2014 at 11:41 am

    Now this is quite a lovely breakfast! Delicate and decadent all at the same time.

    • Reply thalia August 14, 2014 at 8:34 pm

      thanks Joanne!

  • Reply Michele @ Alwayzbakin August 14, 2014 at 10:58 am

    That is SO beautiful that I don’t know if I could eat it! It sounds so decadent that I would have to though. Your pictures are gorgeous.

  • Reply Ridwan August 14, 2014 at 10:42 am

    Such interesting dessert dish,I love the honey comb on top!

  • Reply Maureen | Orgasmic Chef August 14, 2014 at 7:39 am

    That’s a lovely, heartwarming dessert. It looks wonderful.

  • Reply David @ I bake he shoot August 14, 2014 at 4:37 am

    I’ve never had Rhubarb, but this sure looks delicious!

  • Reply Kelly - Life Made Sweeter August 14, 2014 at 3:36 am

    This looks incredible, Thalia! Love this flavor combination! We are big fans of rhubarb too. My mom grows several rhubarb plants and we are always looking for ways to use them up and this sounds so good!

  • Reply Caitlin August 14, 2014 at 3:30 am

    Oh yum! I love poached rhubarb. I bet it is great with pistachios, too. I have a leftover stalk of rhubarb in the fridge, Ill have to try 🙂

  • Reply Lorraine @ Not Quite Nigella August 14, 2014 at 1:11 am

    I love the stick of honeycomb on top-what a treat!

  • Reply Allie | Baking a Moment August 14, 2014 at 1:02 am

    I love everything about this dish. Rhubarb is a huge favorite of mine, and I love rose too. The honeycomb and pistachios are like the icing on the cake! Pinning 😉

  • Reply sippitysup August 13, 2014 at 11:12 pm

    wow such a gorgeous and sophisticated combination. Or maybe I mean sophisticated and gorgeous, because this is so much more than a bowl of granola. GREG

  • Reply Dannii @ Hungry Healthy Happy August 13, 2014 at 10:15 pm

    I think this recipe might be the way I convince my husband to enjoy rhubarb.

  • Reply Jessie August 13, 2014 at 9:23 pm

    This dish is striking! The ingredients are so simple, but so beautiful, the combination is really genius!

  • Reply Crystal | Apples & Sparkle August 13, 2014 at 9:22 pm

    This is just stunning to look at! That honeycomb! Delicious, and I think this with ice cream sounds like a perfect dessert. : )

  • Reply Nora @ Savory Nothings August 13, 2014 at 5:38 pm

    Wow, this looks simply stunning! Would never have thought to flavor rhubarb with rose water – and I bet the honeycomb goes perfectly with it!

  • Reply Stacey @ Bake.Eat.Repeat. August 13, 2014 at 4:15 pm

    That’s absolutely beautiful, I love your photos! I wish I knew where to get honeycomb so I could try this one!

  • Reply Julia August 13, 2014 at 4:08 pm

    Simply beautiful!! I’ve never tried rhubarb.. But this looks stunning!

  • Reply Gayle @ Pumpkin 'N Spice August 13, 2014 at 3:43 pm

    What a gorgeous dish, Thalia! Your pictures are amazing! I love rhubarb, and it sounds so incredible in this yogurt, especially with the rose water and honey comb!

  • Reply Daniela @ FoodrecipesHQ August 13, 2014 at 3:36 pm

    This is the perfect dessert for me. I love yogurt and honey. Beautiful and delicate, I understand why you took some time to admire it. The piece of golden honeycomb is a real gem!

  • Reply Meinhilde August 13, 2014 at 3:17 pm

    This looks so good! I love rhubarb too and made a fool using rhubarb and orange blossom water. It adds such a perfume to a lovely dessert (or breakfast)

  • Reply Jessica | A Happy food dance August 13, 2014 at 2:43 pm

    Yum! This looks so good- way more like dessert than breakfast 🙂

  • Reply Sarah@RunningOnBrie August 13, 2014 at 2:28 pm

    This is too beautiful to eat! And really nicely done pictures. I love that this isn’t what you’d expect for a rhubarb dish…really creative.

  • Reply peter @feedyoursoultoo August 13, 2014 at 2:08 pm

    These look great. I have been planning to work with rhubarb because I never have. love the color. You have inspired me to give this a try.

  • Reply Nicole August 13, 2014 at 1:32 pm

    This is gorgeous!! It’s almost too pretty to eat. Almost 🙂

  • Reply mjskit August 13, 2014 at 1:14 pm

    One has to be a true rhubarb lover to prepare a dish like this! And since I’m right there with you, I’m in awe of this breakfast! Not only is it lovely, but all of the various flavors combined into one dish must be exotic. I planted a rhubarb bed this year, but I don’t think I’ll be able to wait until next year to make this. This is something I have GOT to try. Thanks for such a lovely way to start the day!

  • Reply Karen @ Lushious Eats August 13, 2014 at 1:07 pm

    I’ve never tried rhubarb but the sound of this is really making me want to try! It looks delicious!

  • Reply Tricia @ Saving room for dessert August 13, 2014 at 11:53 am

    This is a beautiful breakfast – so creative and I bet the layers of flavors are amazing. Gorgeous photos!

  • Reply Sonja August 13, 2014 at 11:20 am

    Wow, Thalia! This is such a gorgeous site. I love the lay out and the massive photos of the rhubarb and yogurt. I wish I made more time for breakfast everyday so that I could enjoy such tasty looking dishes.

  • Reply pam (Sidewalk Shoes) August 13, 2014 at 11:16 am

    Oh my, if I could start my day with something so gorgeous, I’m sure it would make it a wonderful day!

  • Reply Howie August 13, 2014 at 11:09 am

    Now this looks really delicious! A bummer that rhubarb is so difficult to find in Spain :/

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