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
servingsPrep time
15
minutesIngredients
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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