Rhubarb & Coconut Yoghurt Bowl

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! 

Rhubarb & Coconut Yoghurt Bowl

Servings

1

servings
Prep time

15

minutes

Ingredients

  • 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

Directions

  • 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. 
  • 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! 

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