The super-fast shape-up plan: Rhubarb & red berry pots

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.




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