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.

Quick Sticks

Serves 1

Prep Time 5 Mins

Cook Time 20 Mins

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