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:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

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

4 Serving glasses, KCL96.004DG, Food Processor, Knife Blade, Stir Tool

Instructions

Step 1

Fit the Knife Blade to the Food Processor attachment.

Add almonds, oats, flour, butter and syrup into the attachment.

Mix for 10 seconds on speed 6 until combined.

Remove the attachment from the machine.

Transfer the crumble mixture into a clean bowl and set aside.

Step 2

Fit the Stir Tool.

Add rhubarb, sugar, lemon zest, juice and grenadine into the appliance bowl.

Cook for 10 minutes at 105ºC on speed Stir 3 until the rhubarb has softened.

Remove the bowl from the machine and let cool.

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.