Skyr with rhubarb and strawberry compote

Ingredients

For 1 serving

• Skyr200 g
• Rhubarb80 g
• Strawberries80 g
• Honey2 teaspoons
• Flaxseeds8 g

Contains: lactose,

In season: April – June

Method

1. Wash the rhubarb, discard any leaves (they are toxic) and cut the stalks into roughly 1 cm pieces; wash and hull the strawberries and cut them into quarters.
2. Put the rhubarb, half the strawberries, the honey and a splash of water in a small pan and cook over medium-low heat for 8 minutes, stirring now and then, until the rhubarb breaks down and the compote is thick.
3. Transfer the compote to a small bowl and let it cool for a few minutes.
4. Spoon the skyr into a bowl, add the warm compote and finish with the remaining strawberries and the flaxseeds.