Nicolas Vahé

Yoghurt Bowl with Poached Rhubarb, Granola and Jam

A simple breakfast or dessert featuring tender poached rhubarb with Nicolas Vahé Rhubarb Syrup, creamy Greek yoghurt, crunchy granola, and a spoonful of Nicolas Vahé jam.

Ingredients

Serves 2
Cooks in 15 min

Rhubarb
• 4 stalks rhubarb
• 200 ml water
• 125 g sugar
• 50 ml Nicolas Vahé Rhubarb Syrup Zest of ½ unwaxed lemon

To Serve
• 400 ml Greek yoghurt
• 100 ml granola 2 tbsp jam, such as Nicolas Vahé Rhubarb Vanilla or Strawberry Champagne

Method

Wash the rhubarb and cut it into 3 cm pieces.

Place the sugar, water, the Rhubarb Syrup, rhubarb, and lemon zest in a sauté pan. Bring to a gentle boil, then reduce the heat to a low simmer..

Let the rhubarb poach in the syrup for approximately 5 minutes, until tender but still able to hold its shape.

Allow the rhubarb to cool slightly. Divide the Greek yoghurt between two bowls and top with the poached rhubarb, granola, and a spoonful of jam.

Finish with a drizzle of the poaching syrup, if desired, and serve immediately.