This is a great way to use rhubarb, which is healthier than the traditional rhubarb and custard, but just as tasty!
It can feel like a long wait until fruits like strawberries, raspberries and currants are ready, so this is when rhubarb comes into its own.
- 5 sticks of rhubarb
- 4 tablespoons of sugar
- 2 oranges, juiced
- 1 tsp cinnamon
- Pinch of nutmeg
Chop the rhubarb into 1-inch chunks and stew in a pan on a medium heat with the orange juice along with the sugar, cinnamon and nutmeg for about 10 minutes. Taste to make sure it’s sweet enough, put into the fridge to cool. Stewed Rhubarb can also be frozen.
- 6 tablespoons of yogurt
- 100ml milk
- 100g oats
- 2 tablespoons of chia seeds
- 1 tablespoon of mixed seeds
- 1 tablespoon of honey
The night before mix the yogurt, milk and oats in a bowl, cover and place in the fridge to soak overnight.
In the morning, layer the yogurt mixture with the rhubarb, then top with seeds and honey.
With all the seeds in the yogurt it makes for a filling breakfast, setting you up for the day. The rhubarb can be replaced with different seasonal fruits as the year moves on.