Rhubarb compote with granola, blueberries, yogurt and honey

Rhubarb compote with granola, blueberries, yogurt and honey

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

A delicious and healthy breakfast. If you’re in a rush, blend the rhubarb into a smoothie with a little orange juice, the yogurt, blueberries and honey instead. The compote can be changed from season to season as each fruit becomes available, from strawberries to pears. The compote serves 4, but the granola makes enough for 10, so feel free to double up the compote recipe if you’ve got a crowd coming for brunch.

For the compote and to serve

Ingredients

Quantity Ingredient
1 quantity Poached rhubarb with white wine, orange and cinnamon
500g live natural yogurt
blueberries, as many as you like
raw local honey, to taste

For the granola

Quantity Ingredient
200g whole oats
100g seeds, such as sunflower, sesame and pumpkin
100g nuts, such as walnuts, almonds and hazelnuts
2 teaspoons vanilla extract
3 tablespoons flavourless vegetable oil
50g dates, roughly chopped
50g dried figs, roughly chopped
50g goji berries
or 50g raisins
6 tablespoons raw local honey
or 6 tablespoons maple syrup

Method

  1. Preheat the oven to 180°C. Put all the granola ingredients except the fruits into a bowl and massage the honey or syrup and oil into everything. Scatter evenly over a baking tray and put into the oven for 20–25 minutes. Check halfway and scrape any cooked brown bits from the edges to the centre.
  2. When the granola starts to colour a little and firm up, add the fruit and return to the oven for five minutes. Allow to cool.
  3. Fill a breakfast bowl with a few spoons of nice thick yogurt and a couple of spoons of the rhubarb. Scatter with blueberries and a good helping of granola. Drizzle with honey and serve.

Storage

  • The granola, once cooled, will keep in an airtight jar for months. The poached rhubarb will keep for four days in a sealed container in the fridge. Return it to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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