Each component of this is delicious in its own right, but combined they make a force to be reckoned with. Plus, it makes a lovely protein and fibre-rich dessert. If you’re lucky you might have some compote or crumble left to dress your morning porridge with — yum!
Serves: 3-4
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Servings
3-4
Prep time
Cook time
Recipe
Ingredients
- 1 cup natural yoghurt
- 1 tsp maple syrup
- ½ tsp vanilla
-
- 3–4 stalks rhubarb, leaves discarded
- 1 apple, cored & diced
- Rose water
- 3–4 cardamom pods
- 1 tbsp maple syrup
- 2 tbsp water
-
Crumble - 40g pecans (or your favourite nut), roughly chopped
- 40g almond meal
- 10g pepitas
- 20g pistachios
- 10g butter, cold from fridge and cubed
- 1 tbsp black (or white) sesame seeds
-
Toppings - Cacao nibs
Rose petals
Mint - Coconut
Method
- Combine yoghurt, maple syrup and vanilla and place into fridge until needed.
- Preheat oven to 180°C.
- Slice rhubarb stalks into 5cm pieces, and place in small saucepan with the rest of compote ingredients.
- Cook on low–medium heat until fruit is softened and comes together in pink blend.
- Meanwhile, combine crumble ingredients and rub together between fingers to coat nuts and seeds in butter.
- Place on lined baking tray and bake for 10–12 mins.
- Layer yoghurt mix, compote and crumble in bowl or glass, and top with desired extras.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
