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Rhubarb compote with almond yogurt and ginger
15 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 102
  • Fat about 4g
  • Carbohydrates about 13g
  • Protein about 2g
This is needed
This is needed for 4 people
Compote
  • 1 tsp ginger, grated
  • 1 dl water
  • 400 g rhubarb, cut into pieces approx. 1 cm long
  • 1 pinch bourbon vanilla powder
  • 2 tbsp coconut palm sugar
  • 1 tsp agar-agar (morga)
  • 1 tbsp water, cold
Toppings
  • 300 g vegan almond yogurt
  • 2 tbsp Granola
Tools
  • 4 jars, each approx. 150 ml
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And that's how it's done
And that's how it's done
Compote
Place the rhubarb in a pan along with all the other ingredients up to and including the vanilla, bring to the boil. Combine the agar-agar with the water, add to the pan and cook for approx. 2 mins. while stirring. Divide the compote between the jars, leave to cool.
Toppings
Spoon the yogurt on top of the compote, then add the granola. Serve immediately.