BREAKFAST PARFAIT WITH STEWED RHUBARB
- Gluten-free muesli we used Carman’s Crispy Deluxe Roasted Nut, Date & Cinnamon Muesli
- Coconut yoghurt
- 400 g rhubarb sliced into 10cm-thick pieces
- 1 orange juiced
- 1/3 cup raw sugar
- 2 tablespoons water
- Begin by making the stewed rhubarb. Place ingredients in a saucepan over medium-high heat. Cook, stirring, until mixture comes to the boil. Reduce heat and simmer gently for 8 minutes, or until rhubarb is soft but still retains its shape. Place in refrigerator to chill until you’re ready to serve.
- To serve, place a generous dollop of stewed rhubarb in the base of your serving glass or bowl. Top with a layer of coconut yoghurt, gluten-free muesli, more coconut yoghurt and finish with another dollop of stewed rhubarb. Serve immediately.