Greek yogurt with stewed rhubarb and strawberries

Name: Greek yogurt with stewed rhubarb and strawberries
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: 170 g Greek yogurt 2%; 80 g Rhubarb; 80 g Strawberries; 8 g Honey; 20 g Rolled oats

Rhubarb stewed with strawberries: tart and fragrant, full spring.

15 min
1 serving
Vegetarian
Italian cuisine

Open in the app

Per serving

Calories: 267 kcal
Protein: 20.8 g
Carbohydrates: 36.6 g
Fat: 5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

Greek yogurt 2%170 g
Rhubarb80 g
Strawberries80 g
Honey8 g
Rolled oats20 g

Contains: gluten, lactose,

In season: April – June

Method

Wash the rhubarb, remove the leaves, which are toxic, the ends and any tough strings; cut the stalks into roughly 1 cm pieces.
Wash the strawberries before hulling, remove the green tops and quarter them.
Put the rhubarb and strawberries in a small pan with the honey and a splash of water, bring to a gentle simmer and cook over medium-low heat for about 8 minutes, stirring now and then, until the rhubarb breaks down and the juices are thick.
Tip the compote into a small bowl and let it cool for a few minutes.
Spoon the Greek yogurt into a bowl with the oats and top with the compote.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App Store Get it on Google Play

Per serving

Ingredients

Method

This recipe, sized for you

More recipes: Breakfast

Greek yogurt with strawberries, pumpkin seeds and honey

Greek yogurt with toasted seeds and honey

Greek yogurt, quinoa and berry bowl

Greek-style tofu scramble with tomato, olives and oregano