Rhubarb & Yogurt Bowl
Recipes · Breakfast · Recipe, Typed Supps
Stewed rhubarb keeps a week in the fridge, which makes this a two-minute breakfast for six days out of seven.
Allergens and patterns
Contains gluten, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 4 stalks, chopped (300g) Rhubarb — A vegetable behaving as a fruit, and sour enough that it needs sugar — the trick is using far less than most recipes tell you to.
- 1 cup (250g) Greek Yogurt — The protein, and thick enough to hold the compote on top rather than letting it sink.
- 1 1/2 tbsp (25g) Honey — Into the pan with the rhubarb. Add it at the end and you will use twice as much for the same effect.
- 2/3 cup (60g) Muesli — For crunch. Added at the table, not in advance, or it goes soft.
- 1 tbsp (10g) Chia Seeds — Fibre, and they thicken the compote slightly as it cools.
Nutrition per serving
- Calories: 280.5 kcal
- Protein: 18.9g
- Carbohydrate: 34g
- of which sugars: 20.4g
- Fat: 5.8g
- of which saturated: 1.2g
- Fibre: 7.1g
- Sodium: 107.2mg
Method
- Stew the chopped rhubarb with the honey and a splash of water for 10–12 minutes, until it collapses.
- Stir in the chia and let it cool — it will thicken as it does.
- Spoon over the yogurt and top with muesli when you serve it.
Nutrients it supplies
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