The super-fast shape-up plan: Rhubarb & red berry pots
Rhubarb is packed with soluble fibre, vitamin K and calcium. This recipe has been designed to be on the tart side, so add a little more agave if you prefer. It makes a great breakfast and works as a healthy pudding on mindful days. They keep in the refrigerator for four days; the toasted nuts will last in an airtight container for a week.
GLUTEN-FREE (if using gluten-free oats)
DAIR-FREE (if using non-dairy yogurt)
VEGAN (if using non-dairy yogurt)
PREP 5 minutes
COOK 20 minutes
CALORIES PER SERVING 170 with coconut yogurt, or 163 with almond yogurt
350g rhubarb, chopped into small pieces
3 tbsp agave syrup
juice of 1 ½ lemons
1 tbsp water
40g rolled oats (gluten-free, if preferred)
small handful of your favourite nuts (about 20g), chopped
400g live Greek or nut yogurt (coconut, almond or cashew)
handful of red berries (raspberries or strawberries)
- Preheat the oven to 200C/180C fan/gas 6. Arrange the rhubarb in the bottom of a baking dish, making sure the dish is big enough to fit it in a single layer. Add 2 tbsp agave syrup and the lemon juice. Cover the dish tightly with foil.
- Mix the rest of the agave syrup with 1 tbsp water. Spread out the oats and nuts on a baking tray and coat them with the agave-water mix.
- Put both the oats and nuts mix and the rhubarb into the oven at the same time.
- Take the oats and nuts out after about 15 minutes, or when they are lightly golden. Take the rhubarb out about 5 minutes later (it should cook for a total of 20 minutes) or when it is lovely and soft. Leave them both to cool.
- Spoon the rhubarb and yogurt in alternate layers into four small glasses or pots. Keep in the refrigerator until needed.
- When ready to eat, sprinkle over the toasted oats and nuts and the red berries.