Rhubarb and berry compote with muesli
Wake up to this morning delight of warm fresh fruit and oats.
5 individual, trimmed, cut into 3cm lengths
Freshly squeezed orange juice
125 ml, (1/2 cup)
1 cup(s), thawed
99% fat-free vanilla yoghurt, sweetened
- 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.
- Stir in raspberries and sugar. Serve compote at room temperature topped with yoghurt and muesli.
TIP: Natural muesli is untoasted rolled oats mixed with various combinations of nuts, seeds and dried fruit. 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.