Rosie Rhubarb and Strawberry Breakfast Pots

Elena Duggan

Ingredients:

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:

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

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