Rhubarb breakfast

This can, of course, also be used as a dessert

Rhubarb

Serves 4

Poach rhubarb with sugar, orange juice and cinnamon. Allow to cool.
Divide yogurt between serving glasses and fold rhubarb, oats and honey through. Chill to serve.

Recipe taken from The Garden To Kitchen Expert by Judith Wills and Dr DG Hessayon, priced £9.99. Buy this book at a discount from Saga Bookshop.

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