This blueberry Greek yoghurt with granola and poached rhubarb serves for 2
- 185 g Greek yoghurt
- 2 tsp of LOOV Organic wild blueberry powder
- For the poached rhubarb:
- 100 g fresh rhubarb
- 1/2 of vanilla bean (seeds)
- 1 tbsp of honey
- 2 tbsp of water
To poach the rhubarbs, make a mixture of water, honey and vanilla bean seeds. Wash and clean the rhubarb. Slice the rhubarb into about 4 cm long pieces.
Mix the glaze with the rhubarb and put it on a baking pan (also add the half of vanilla bean to the baking pan) and bake it at 180 degrees for about 15-20 minutes, until the rhubarb is soft but still holds shape. Let the rhubarb cool down.
Make sure to keep the liquid. Mix the blueberry powder with the Greek yoghurt. Put the yoghurt in a bowl, add the granola and rhubarb and top with the sweet glaze from the baked rhubarbs. Enjoy!
Thank you for the recipe and photo: Kristi Mägi