Same as yesterday but with a bit of tweaking. I’ve added some dried blueberries and it tastes fab. Recipe is 750 gm rhubarb, 1/2 cup raisins, 1/2 cup dried blueberries & 3/4 cup water. Put in a pot and simmer for 5 minutes. Turn heat off, put a lid on and leave for 10 minutes. Then it’s done! Serves 4.
Kylie Kwong’s Poached Rhubarb with Raisins. The original recipe used muscatels and cream but I went healthier with low fat yoghurt and couldn’t find muscatels, hence the raisins. There’s no sugar in the recipe so it’s a little tart but, the dried fruit and yoghurt make up for that. A nice change for brekkie, I might add a bit more dried fruit next time.