Breakfast Bowl Recipe

serves 2 10 mins

Ingredients

350 grams rhubarb, cut into finger-length pieces 

50 grams caster sugar

To serve

Anchor Greek Manuka Honey Yoghurt

1 cup of your favourite muesli

Instructions

  1. Preheat your oven to 180°C
  2. Place the rhubarb pieces on a large rimmed baking tray. Sprinkle over the caster sugar and toss to coat, then cover tightly with aluminium foil and bake for 10 minutes. 
  3. Remove the foil and bake for a further 5-10 minutes until the rhubarb is soft and surupy. Tip into a bowl and set aside to cool slightly. (You can make the rhubarb ahead and store in the fridge until you need it.) 
  4. To serve: Take two bowls and place half the rhubarb on one side of each bowl and 1/2 a cup of mueslie on the other side. Dollop a generous helping of Anchor Greek Manuka Honey Yoghurt down the middle. Swirl them together and you're ready to go.