Rosie Rhubarb and Strawberry Breakfast PotsElena Duggan
- 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
- 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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