Macadamia Cranberry Toasted Muesli with Stewed Rhubarb & Yoghurt
TIME
20 min
SERVES
1
CREATED BY
Gemma Plunkett for Harris Farm Markets
SUMMARY
Sweet, tangy stewed rhubarb is the highlight of this simple, wholesome breakfast. Cooked with orange juice, a touch of vanilla, and raw sugar, the rhubarb breaks down into a soft, fruity compote that pairs perfectly with cool, creamy natural yoghurt. Finish with a generous scattering of Brookfarm Macadamia Cranberry Toasted Muesli for texture and a satisfying crunch. Ideal for slow weekend brunches or an elevated everyday breakfast.
Ideal for slow weekend brunches or an elevated everyday breakfast.
Ingredients
¾ cup Toasted Muesli Macadamia Cranberry
1 bunch rhubarb
1 orange
1 tbsp raw sugar (or more to taste)
1 tsp vanilla
Pot-set natural yoghurt, to serve
Method
- Remove the leafy ends from the rhubarb (they’re not safe to eat, so into the bin or compost they go). Cut the stalks into 4cm lengths. If some are much thicker than others, split them lengthwise so they cook evenly.
- Pop the rhubarb into a saucepan with the rind and juice of the orange, the sugar and the vanilla. If you like your fruit sweeter, feel free to bump up the sugar.
- Give everything a stir and set over medium heat until it starts to simmer. Turn the heat down low and cook for 10–15 minutes, until the rhubarb has softened but still holds some shape.
- Serve warm or transfer to a container and chill in the fridge; this will intensify the colour and keep for around 5 days.
- To Serve: Spoon about half to three-quarters of a cup of the rhubarb into the bottom of a bowl. Add a big dollop of pot-set natural yoghurt. Finish with a generous scattering of Toasted Muesli Macadamia Cranberry.
Keep baking
