Rhubarb and berry compote with muesli is a great healthy breakfast to start the day! Recipe courtesy of Weight Watchers.


Ingredients (serves 4)

  • 5 rhubarb stalks, trimmed, cut into 3cm lengths
  • 1⁄2 cup (125ml) orange juice
  • 1 cup (115g) frozen raspberries, thawed
  • 2 Tbsp brown sugar
  • 400g no-fat, vanilla yoghurt
  • 1⁄2 cup (60g) natural muesli

Method

  1. Place rhubarb and juice in a small saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 10–15 minutes or until rhubarb is softened. Remove from heat
  2. Stir in raspberries and sugar. Serve compote at room temperature topped with yoghurt and muesli.

Notes... Natural muesli is untoasted rolled oats mixed with various combinations of nuts, seeds and dried fruit. It is available in the cereal aisle of the supermarket or health food stores. To thaw frozen berries, place them in a single layer on a plate at room temperature. They should be ready in about 15–20 minutes. 5 ProPoints value per serve.

  • Orange juice and brown sugar…bit too much sugar for me.

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  • I love rhubarb so definitely will try it this way for a healthy breakjfast

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  • I don’t cook rhubarb enough. But it’s so incredibly tasty!!

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  • I’m not a fan of rhubarb but my husband would love this. How clever I will be when I make this mix for him!!!

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  • I made something very similar to this just recently.

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  • YUM! I love rhubarb!

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  • The idea is nice but not the most healthy recipe with artificial sweetened yoghurt and added sugar.

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  • this was such a lovely dish, was more like dessert than breakfast and I thoroughly enjoyed it. Will be making again with all that lovely rhubarb in my garden.

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  • I’d have this as a dessert without the muesli. Thanks for sharing.

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  • This would be great but without the citrus. Wonder if it would taste much different.

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  • I didn’t eat rhubarb since I was a kid. Have to get some for my garden. Does anyone know when to plant it ?

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  • I have a lovely rhubarb plant in my garden, love yoghurt and muesli. Great combo and can’t wait to try it.

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  • I’m not a rhubarb fan. Ive struggle with it since my childhood. Probably Mum force-feeding it to me! My Mum and husband love it, but I don’t think I can bring myself to cook with it!

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  • I haven’t had rhubarb in a long time. After looking at the pic of your recipe I think I will have to try it. Looks so good. Thanks.

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  • have plentiful rhubarb growing in the garden, this would be great with porridge as well

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