Rhubarb, Pistachio & Tahini Whipped Yogurt Bowl

A very pretty whipped yogurt bowl that’s topped with rhubarb which has been stewed with a little maple syrup, lemon zest, ginger, cinnamon and cloves. Drizzled with runny tahini and raw honey, then finished with a scattering of chopped pistachios and a sprinkle of flakey sea salt.

A gorgeous autumn breakfast that’s full of nourishing probiotics and fibre to support the gut microbiome, as well as protein and healthy fats to keep blood sugar levels stable. Not to mention, rhubarb happens to contain an anti-inflammatory compound called ‘berberine’ which works to reduce oxidative stress in the body and support blood sugar regulation – store any leftover stewed rhubarb in an airtight container in the fridge for up to 5 days.

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Serves 1

Prep Time 5 Mins

Cook Time 20 Mins

Method

1
Make the stewed rhubarb - place the rhubarb, lemon zest, cinnamon, cloves, ginger, salt, maple syrup and water in a deep titanium or non stick pan for which has a lid. Bring up to a high simmer, then turn down the heat and cover. Leave to simmer on low for approximately 15 minutes, stirring every 5 minutes or so until the rhubarb is soft and tender. Set aside.
2
In a mixing bowl add the yogurt and the protein powder. Whisk until smooth and creamy, then spoon into a serving bowl.
3
Top the yogurt with some of the stewed rhubarb, then drizzle over the tahini and honey. Finish with a scattering of chopped pistachios and a sprinkle of flakey sea salt. Serve immediately.

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