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Spiced rhubarb and all-bran breaky bowl

  • Serves 4

  • Preparation time: 15 mins

  • Cooking time: 20 mins plus cooling

Ingredients

Spiced Rhubarb:
1 large bunch of rhubarb, trimmed and cut into 3cm pieces
1 Granny apple, peeled, cored and coarsely grated
1 punnet of strawberries
1 cinnamon stick
2 cardamom pod, split
Juice of 1 orange
1 vanilla bean, split and seeds scrapped
2 tbs. maple syrup or honey

Breaky Bowl:
2 cups of Kellogg’s® All-Bran®
2 cups of Greek yoghurt
1 large handful of hazelnuts, toasted and roughly chopped
1 handful of pumpkin seeds
1 handful of hemp seeds

Method

For the rhubarb compote, combine all the ingredients together along with 3 tablespoons of water and bring to the boil. Turn the heat down and simmer with the lid on for 15-20 minutes, or until the rhubarb just starts to fall apart. Cool.

Place a large dollop of yoghurt in 4 shallow bowls, and then add the All-Bran® followed by the rhubarb compote. Garnish with the hazelnuts and seeds and if you would like a little extra sweetness, a drizzle of honey or maple syrup.

Recipe by Justine Schofield for Kellogg’s Open for Breakfast.

Notes

Rhubarb compote can be made in advance and kept in the fridge for up to 4 days.