Rhubarb compote with almond yogurt and ginger


Total time: 1hr 15m
Preparation Time: 15m

Servings
For 4 people


Author

Fanny - fannythefoodie


Nutritional Information

Contains 102 Kcal, 2g Protein, 13g Carbohydrates, 4g Fat


Ingredients

  • Compote
  • 1 tbsp water, cold
  • 400 g rhubarb, cut into pieces approx. 1 cm long
  • 1 tsp ginger, grated
  • 1 pinch bourbon vanilla powder
  • 1 tsp agar-agar (morga)
  • 2 tbsp coconut palm sugar
  • Toppings
  • 300 g almond yogurt
  • 2 tbsp Granola
  • Utensils
  • 4 jars, each approx. 150 ml

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Instructions

  • Compote

    Place the rhubarb in a pan along with all the other ingredients up to and including the vanilla, bring to the boil. Combine the agar-agar with the water, add to the pan and cook for approx. 2 mins. while stirring. Divide the compote between the jars, leave to cool.
  • Toppings

    Spoon the yogurt on top of the compote, then add the granola. Serve immediately.
  • Tip:

    If you would like it a little sweeter, you can double the amount of sugar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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