RHUBARB & YOGHURT POTS
Start your day with the vibrant flavors of spring! These Rhubarb & Yogurt Pots are a delightful combination of tangy rhubarb compote layered with creamy yogurt and finished with a satisfying medley of nuts and seeds. A healthy and delicious way to brighten your morning!
Ingredients
For the Rhubarb Compote:
- 1 ½ lb rhubarb about 3 cups, trimmed and cut into 2” pieces
- 1 cup fresh orange juice
- ¼ cup honey
- ½ tsp salt
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp vanilla extract)
- Optional: Grated ginger to taste
To assemble:
- 150 ml plain yoghurt, unsweetened or sweetened with honey
- Selection of nuts and seeds (I used sliced almonds, sunflower seeds, pumpkin seeds and sliced dried goji berries)
Instructions
- Put rhubarb, orange juice, honey, salt, vanilla (bean and seeds) and ginger (if using) into a heavy based saucepan on the stove at a medium/high heat.
- Bring to a gentle boil and let it boil for 2 minutes (it might pay to pop the lid on the saucepan to avoid splatters), then reduce to a simmer for several more minutes until the rhubarb is tender but still retains some of its texture.
- Assembly: Take four dishes and spoon in some of the rhubarb compote. Layer some yoghurt over top, then sprinkle with favourite selection of nuts and seeds.
Nutrition
Calories: 152kcalCarbohydrates: 33gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 5mgSodium: 317mgPotassium: 685mgFiber: 3gSugar: 26gVitamin A: 336IUVitamin C: 45mgCalcium: 202mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!