Enjoy as an indulgent breakfast or as a zingy end to a meal!
To make the Rhubarb Compote:
8 Rhubarb stems, washed and chopped into 2 cm cubes
1 1/2 tsp Honey
1 1/2 tbsp Water
2 tsp cinnamon
To assemble the Breakfast Mess:
3 tbsp Rhubarb Compote
3 tbsp Greek Yogurt
3 tbsp Granola
7 Blueberries and a sprig of mint for decoration
Scarlett & Mustard Rhubarb & Vanilla Curd
Add all the compote ingredients into a medium sized pan on a medium heat. Stir, taking care to not let it catch. After about 5 minutes the rhubarb should have softened, still leaving some larger pieces of rhubarb to add to the authenticity/rustic-ness? Leave aside to cool.
In a tall glass, dollop a layer of yogurt, followed by compote, granola and finally the Scarlett & Mustard Rhubarb & Vanilla Curd. Repeat until the glass is full. Garnish with the blueberries and mint.