Quick Rhubarb Breakfast Pot

A healthy and absolutely delicious recipe for a quick Rhubarb breakfast pot! Because rhubarb is grown in the dark (and actually picked by candlelight!), the plants are forced to get all their energy from their roots and it is this that gives them that beautiful dark pink colour!


INGREDIENTS

FOR THE COMPOTE

  • 3 Stalks of rhubarb, washed and chopped into 1.5 cm chunks
  • 1 Apple, peeled, cored and roughly chopped
  • 1 Tbsp. honey
  • 1 Tbsp. agave syrup or cane sugar
  • 1 Cinnamon stick
  • 1 Star anise
  • 1 Clove
  • 1 Orange, juiced

TO SERVE

  • 150-200 ml of yoghurt
  • A few pistachios
  • Goji berries
  • Bee pollen
  • Grated coconut
  • Mulberries

DIRECTIONS

  1. Combine all ingredients in a pan and simmer on a medium heat for about 20 minutes. Stir every now and then to ensure the compote doesn’t stick to the pan.
  2. Leave to cool with the lid on.
  3. In a jar (or cup/bowl), layer the yoghurt and rhubarb and top with the pistachios, goji berries, bee pollen, grated coconut and mulberries.
  4. Leave in the fridge overnight and have as breakfast in the morning or enjoy right away. Keep any leftover rhubarb in a airtight jar for up to 3 days.

 

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