Lemon
£0.50
each
Rhubarb Breakfast Bowl
Almost no prep required and it keeps in the fridge for days so you can enjoy it in your breakfast bowl every morning.
Method
Chop the rhubarb into chunks.
Add these to a sauce pan with the sugar, lemon zest, ginger and water.
Cover the pan and bring to the boil.
When the rhubarb starts to brake down, take the lid off.
Add the vanilla extract. Stir and simmer for another 5 minutes or so.
Leave to cool, and it’s ready to serve.
Timing
Prep time: 20mins
Cooking time: 20mins
Ingredients
Recipe makes 300ml (approx)
400g Rhubarb
1 tsp grated ginger
1 tsp lemon zest
1/4 cup water
1/4 cup sugar
1 tsp vanilla extract
Breakfast bowl ingredients:
Plain yogurt
Granola (homemade)
Pistachios
Crystallised ginger
Chia seeds
Used in this recipe:
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