Maple Ginger Rhubarb with Greek Yoghurt & Cherries


The sun is shining, the birds are chirping, and at long last, the snow is gone. Spring has finally made it’s way to the Maritimes, and I for one, could not be happier. This winter was…long. We bing watched more Netflix than I thought humanly possible…

Series completed:


The 100

Brooklyn 99


Mad Men (to date)


There’s something about 6 feet of snow on the ground that just renders this Canadian unable to leave the house. And now, glorious sun, you’re back! More than just being able to get outside and do all the wonderful outdoorsy stuff we love, LOCAL PRODUCE IS FINALLY HERE. Absolutely my favourite thing about this time of year. Delicious vegetables, lettuces, herbs – all grown close to home. The most wonderful time of the year.

Here’s a quick, healthy, and delicious breakfast recipe to get you started in the morning. Happy & healthy.


Maple Ginger Rhubarb with Greek Yoghurt & Cherries

Serves 4

3 cups rhubarb, chopped

Juice & zest of 1 orange

3 tablespoons maple syrup

1 tablespoon ginger, grated

1 teaspoon vanilla extract

2 tablespoons water

1 cup greek yoghurt

1 cup cherries

1 cup granola

Place your chopped rhubarb in a saucepan with orange juice & zest, maple syrup, ginger, vanilla, and water, and bring to a boil. After it comes to a boil, turn the temp down to medium and simmer away for 5 minutes, until the rhubarb is soft.

Serve with greek yoghurt, and top with granola & cherries.


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