Rosie rhubarb and strawberry breakfast pots

This is a delicious, layered breakfast or snack, with granola, yoghurt and gorgeous stewed fruit.

Rosie rhubarb and strawberry breakfast pots. Credit: My Market Kitchen

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g bio dynamic yoghurt
• 400 g game-changing granola (recipe here)

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

1. Soften rhubarb, strawberries, vanilla and maple syrup in a small saucepan over low to medium heat, until collapsing and fragrant, about 5 minutes.
2. Add rosewater and continue cooking for 1-2 minutes.
3. Remove from heat and refrigerate in an airtight container until ready to serve.
4. 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.