Rhubarb & Raspberry Yogurt Bake – A Freezer Food Challenge Recipe

As part of my Freezer Food Challenge, I’ve been working my way through the ingredients tucked away in the freezer and fridge — making sure nothing goes to waste while creating simple, nourishing meals and treats.

This recipe came about when I discovered the last of our homegrown frozen rhubarb, a handful of raspberries, and some Greek yogurt in the fridge that needed using. Rather than making a traditional crumble, I decided to create a lightly spiced rhubarb and raspberry yogurt bake, adding cinnamon and ginger for warmth and flavour.

It’s simple, comforting, and a lovely way to celebrate seasonal produce — even when it’s coming from the freezer!

Why Rhubarb Is Such a Wonderful Ingredient

Rhubarb has such a distinctive flavour — that beautiful balance of tart and fresh that pairs perfectly with naturally sweet fruits like raspberries.

Freezing rhubarb when it’s in season is one of the easiest ways to make the most of it throughout the year.

It works wonderfully in:

compotes

crumbles

baked desserts

breakfast dishes

yogurt-based recipes like this one

Adding warming spices like cinnamon and ginger brings an extra depth of flavour, making it feel both nourishing and comforting.

Rhubarb, Raspberry & Spiced Yogurt Bake

A lightly sweet, tangy bake that works beautifully for breakfast, dessert, or an afternoon treat.

Ingredients

frozen rhubarb, roughly chopped

1 handful raspberries (fresh or frozen)

1 large dollop Greek yogurt

2 eggs

2–3 tablespoons honey or maple syrup (optional depending on taste)

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1 teaspoon vanilla extract (optional)

Zest of ½ lemon (optional but lovely)

A small handful oats or chopped nuts for topping (optional)

Method

Preheat the oven to 180°C (160°C fan).

Place the frozen rhubarb and raspberries into a lightly greased baking dish.

In a bowl, whisk together:

Greek yogurt

eggs

honey or maple syrup

cinnamon

ginger

vanilla extract

Pour the yogurt mixture evenly over the fruit.

If using, sprinkle oats or chopped nuts over the top for a little texture.

Bake for 30–35 minutes until the mixture is lightly set and golden around the edges.

Allow to cool slightly before serving.

Serving Ideas

This bake is wonderfully versatile. You could enjoy it:

Warm with extra Greek yogurt on top

Chilled from the fridge as a protein-rich breakfast

With a sprinkle of granola or seeds

As a light dessert with a drizzle of honey

The rhubarb becomes beautifully soft while the raspberries add little bursts of sweetness throughout.

A Small Reminder About Food Waste

The Freezer Food Challenge has been a lovely reminder that some of the best recipes come from simply using what you already have.

A handful of ingredients — frozen fruit, yogurt, a few spices — can easily become something nourishing and delicious.

And when those ingredients include homegrown rhubarb, it makes it feel even more special.