Rhubarb Breakfast Pots

Name: Rhubarb Breakfast Pots
Ingredients: 30 g almonds, sliced; 70 g oats; 100 g plain flour; 100 g unsalted butter, cubed; 25 g maple syrup; 400 g rhubarb, sliced 2 cm; 100 g caster sugar; 1 lemon, zest and juice; 2 Tbsp grenadine; Greek yoghurt, as needed

A tangy rhubarb compote with thick Greek yoghurt and a dessert-like crumble topping. What more could you want from a breakfast? Make the components up to 5 days before and keep separate in sealed containers in the fridge.

Difficulty

Low

Time

10 min

Author

Kenwood

This recipe is prepared with:

Products

kCook Multi CCL401WH

Ingredients

Servings

Makes

4 pots

30 g almonds, sliced

70 g oats

100 g plain flour

100 g unsalted butter, cubed

25 g maple syrup

400 g rhubarb, sliced 2 cm

100 g caster sugar

1 lemon, zest and juice

2 Tbsp grenadine

Greek yoghurt, as needed

Utensils

Bowl medium, 4 Serving glasses, CCL401WH, CCL50.A0CP, CCL450SI, CCL455SI, CCL450WH, CCL456SI, CCL405WH, CCL400WH, Knife Blade, MaxBlade, Stir Tool

Instructions

Step 1

Fit the Knife Blade (or Max Blade for kCook Multi).

Add almonds, oats, flour, butter and maple syrup into the appliance bowl, attach the lid with the filler cap.

Mix for 10 seconds on speed 12 until combined.

Transfer the mixture into a clean bowl and set aside.

Step 2

Clean the appliance bowl and fit the Stir Tool.

Add rhubarb, sugar, lemon zest, juice and grenadine into the appliance bowl, attach the lid without the filler cap.

Cook for 5 minutes at 98ºC, on speed 3, until the rhubarb has softened.

Step 3

Add yoghurt into serving glasses filling them just under halfway.

Add a layer of rhubarb on top.

Add a layer of crumble.

Spoon in some yoghurt and then add a layer of rhubarb.

Finish with a layer of crumble.

Serve.

You can also prepare this recipe* with:

Products

CookEasy+ All in one Cooker CCL50.A0CP

kCook Multi Smart CCL450SI

kCook Multi Cooking Food Processor CCL405WH White & grey

kCook Cooking Food Processor CCL400WH White & grey