serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g bio dynamic yoghurt
- 400 g game-changing granola (recipe )
Rhubarb and strawberry compote
- 1 bunch rhubarb, stalks only, cut into 4cm lengths
- 500 g strawberries, stems removed, cut in half
- 1 tsp vanilla paste (or 1 vanilla bean, seeds only)
- 25 g maple syrup (or use stevia)
- 25 g rosewater
Instructions
- Soften rhubarb, strawberries, vanilla and maple syrup in a small saucepan over low to medium heat, until collapsing and fragrant, about 5 minutes.
- Add rosewater and continue cooking for 1-2 minutes.
- Remove from heat and refrigerate in an airtight container until ready to serve.
- Layer yoghurt, granola and compote into jars or glasses until full and serve (or refrigerate until ready to serve).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
