Rhubarb & Ginger Compote With Yogurt & Granola
Make the most of Rhubarb season with this delicious compote! A delicious addition to your breakfast yogurt or on top of ice cream for dessert!
Ingredients
400g rhubarb, cut into small pieces
4 pieces stem ginger from a jar, sliced, plus 2 tablespoons of the ginger syrup
1 cinnamon stick
½ lemon, juice plus the zest, for sprinkling
½ teaspoon ground cinnamon, plus extra for sprinkling
500ml pot of natural probiotic yogurt
Method
Step 1 Place the rhubarb in a saucepan with the sliced stem ginger, cinnamon stick, lemon juice, and a good splash of cold water. Bring to the boil, then cover and reduce to a simmer for 5 minutes, until tender.
Step 2 Stir through the ginger syrup (from the stem ginger jar), transfer to a bowl and leave to cool, then discard the cinnamon stick.
Step 3 Mix the ground cinnamon with the yogurt. Layer 4 glasses with the rhubarb and the yogurt, finishing with a few pretty pink rhubarb pieces, and chill for 30 minutes.
Step 4 Top each with a sprinkling of ground cinnamon and lemon zest before serving.
