gluten-free breakfast parfait with stewed rhubarb in two glasses on a yellow background

BREAKFAST PARFAIT WITH STEWED RHUBARB

Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Servings 4

Ingredients
 

  • Gluten-free muesli we used Carman’s Crispy Deluxe Roasted Nut, Date & Cinnamon Muesli
  • Coconut yoghurt

STEWED RHUBARB

  • 400 g rhubarb sliced into 10cm-thick pieces
  • 1 orange juiced
  • 1/3 cup raw sugar
  • 2 tablespoons water

Instructions
 

  • 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.
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