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–+ servings
crunchy rhubarb yogurt

Rhubarb Yogurt

Course Breakfast/Brunch
Cuisine British
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 230
Author Christina Conte
A deliciously sweet and tart breakfast that tastes so good, you'll even have it for dessert.

Ingredients

  • 3 stalks rhubarb
  • 3 oz sugar to taste
  • 16 oz plain yogurt regular, Greek, or even labne
  • ½ c granola or granola-type cereal, can be omitted if you don't want wheat or grain
US Customary - Metric

Instructions

  • Cut the rhubarb into bite size pieces and add some sugar (don't add too much as you can always add more.) For a rough idea: with about 4 stalks of rhubarb, start with ⅓ cup sugar.
  • Cook until soft, and looks like the picture above. Add more sugar to taste, if needed. Let cool (this is called rhubarb compote-make it ahead of time and keep in the fridge, or freezer).
  • Place yogurt in bowls and spoon some rhubarb on top.
  • Mix well, then sprinkle with cereal or granola, if desired.

Video

Notes

  • Add whatever type of crunchy cereal you like.
  • Use honey to sweeten, if you prefer.
  • I sometimes use labne, it's milder and thicker than traditional yogurt.

Nutrition

Serving: 1 | Calories: 230kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 346mg | Fiber: 1g | Sugar: 30g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 183mg | Iron: 1mg
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