Stewed Rhubarb Yoghurt Bowl
Ingredients
- 400g rhubarb, chopped into 1-inch pieces
- 2 heaped tbsp honey
- Juice and zest of ½ orange
- Pinch of ground ginger
- 1–2 tbsp water
Serving suggestion (per portion):
- Up to 125g full-fat Greek yoghurt
- 1 tbsp of mixed seeds
- 1 tbsp no added sugar muesli (or granola) (optional)
- Portion of fruit of your choice (e.g., a handful of berries, 1 banana etc.) (optional)
Instructions:
Add the rhubarb, honey, orange juice, orange zest, ginger and water to a saucepan.
Heat gently over a low–medium heat for 10 minutes, stirring regularly, until the rhubarb breaks down and the mixture becomes syrupy. Taste test and add a touch more honey, orange or ginger if needed.
Transfer to a bowl or container and allow to cool completely.
To serve, add the Greek yoghurt to a bowl and top with 2 tbsp rhubarb compote, mixed seeds, muesli and extra fruit if desired.
Note - This recipe makes approximately 4 portions (around 2 tbsp per serving). The stewed rhubarb can be stored in the fridge for up to 3 days. It’s a great batch-cooking recipe and can also be enjoyed as a snack.