Rhubarb & Coconut Yoghurt Bowl

Updated: Apr 1

Rhubarb is so high in a variety of vitamins and minerals along with fibre. It is back in season and is a great addition to desserts, breakfast bowls and smoothies! Cook some rhubarb up and store in fridge for up to one week. It is a great paired with strawberries! 

Ingredients (serves 1) 

  • 300g rhubarb 

  • 1/2 cup water 

  • 2 tbsp coconut sugar 

  • 1/2 cup buckwheat granola 

  • 2 tbsp coconut yoghurt 

  • 1/2 tsp cinnamon

  • 8 walnuts 

  • 1/4 cup unsweetened almond/ coconut milk

Method

  1. Place 1/2 cup water in a saucepan on medium heat. Add the rhubarb and cook over medium heat for 10 minutes. Add coconut sugar and stir to combine. Simmer until rhubarb is soft and cooked through. 

  2. Place granola in a bowl topped with your favourite toppings such as coconut yoghurt, walnuts, cinnamon and protein powder. Pour almond/ coconut milk around granola. Add 2-3 tbsp fresh rhubarb on top and eat immediately! 

Enjoy x

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