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25 Mar, 2014

Rhubarb compote with yoghurt

A pretty, pink addition to breakfast or brunch and rhubarb is delicious this time of year. We will be making this for our mums this Mothers day.



Serves 2
150g rhubarb
1 apple, peeled, cored and diced
200ml water
1 tbsp honey
Zest of ½ orange
200ml yogurt


To make

To prepare the rhubarb, chop off the woody ends and remove any of the tough stringy outer skin. The best way to do this is by snapping it in half with your hand; this should create some stringy parts to appear at the break, just pull these bits off and it's ready to go. Then roughly dice the rhubarb.

To make the compote, simple place the rhubarb and apple in a pan and cover with the water, honey and orange zest. Bring to the boil and then turn the heat to low and simmer for 20 minutes until the rhubarb is soft; add a drop more water if necessary. Leave to cool completely.

Now simply layer the yoghurt with the rhubarb compote to serve. Add a tbsp. of granola for some extra crunch.