Stewed rhubarb & Greek yoghurt | GF VEG

I love the unique flavour of rhubarb – a little sour but still quite earthy. It is so good in winter & this stewed mix can be used for a crumble, add to yoghurt, or even eat by itself (I may be guilty of this….)


1 medium apple – I used an organic Fuji but use whatever type you enjoy

6 stalks rhubarb, each approx 15 cm long, roughly chopped into 3-5 cm lengths

1/2 cara cara orange (flesh)

Pinch or 2 cinnamon

Pinch or 2 ginger

Pinch or 2 Heilala vanilla powder

1/4 cup coconut water (my favourite is Natural Raw C)


1. Throw all ingredients into a saucepan

2. Bring to the boil, stir, then reduce to a simmer. Set a timer for 30 minutes.

Allow to cool til lukewarm, then serve with a big dollop of yoghurt & sprinkle hazelnuts over the top.

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