Rhubarb Breakfast Pots
These breakfast pots are a great way to start your day. They’re packed with soft, sweet rhubarb and our Anchor Protein + Yoghurt. We used the 450g Protein+ tubs and mixed vanilla and natural flavours. You can prep them the night before, so in the morning all you have to do is layer them up and tuck in.
600g rhubarb stems, cut into 4cm pieces
3 tablespoons honey
juice of half a lemon
Anchor Protein+ Yoghurt (we used Vanilla and Plain Greek flavours)
½ cup coconut flakes, toasted the night before
¼ cup sliced almonds, toasted the night before
4 serving glasses
- Preheat your oven to 180°C fan bake. Place the rhubarb in a single layer in a large baking dish and drizzle with the honey and lemon juice.
- Cover tightly with aluminium foil and bake for 15-20 minutes until the rhubarb is soft. Allow to cool completely. Once cooled, store in an airtight container in the fridge. (You can make the rhubarb a couple of days ahead.)
To Serve: Place a layer of rhubarb in the bottom of each glass, followed by a layer of Anchor Protein + Plain Greek Yoghurt. Add a second layer of rhubarb, followed by a layer of Anchor Protein + Vanilla Yoghurt and then top with toasted coconut flakes and almonds and serve.