Rosie Rhubarb and Strawberry Breakfast Pots

Elena Duggan

Ingredients:

500g Biodynamic Yoghurt
400g Game-Changing Granola

Rhubarb and Strawberry Compote

1 bunch rhubarb (stalks only) cut into 4cm lengths
500g Strawberries, stems removed, cut in half
25g Rosewater
1tsp Vanilla paste / 1 Vanilla bean, seeds only
25g Maple syrup/ stevia

Method:

Softened rhubarb, strawberries, vanilla and maple syrup in a small saucepan until collapsing and fragrant over low to medium heat for about 5 minutes.
Add rosewater and continue cooking for 1-2 minutes
Remove from heat and store in an airtight container.
Layer yoghurt, granola and compote into jars or glasses until full and serve or refrigerate.

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