Gabriela Peacock 14-day plan: Rhubarb & red berry pots

Rhubarb is packed with soluble fibre, vitamin K and calcium. This recipe has been designed to be on the tart side, so add a little more agave if you prefer. It makes a great breakfast and works as a healthy pudding on mindful days. They keep in the refrigerator for four days; the toasted nuts will last in an airtight container for a week.

rhubarb berry pots
Kate Whitaker

GLUTEN-FREE (if using gluten-free oats)
DAIRY-FREE (if using non-dairy yogurt)
VEGAN (if using non-dairy yogurt)

SERVES 4
PREP 5 MINUTES
COOK 20 MINUTES
CALORIES PER SERVING 170 WITH COCONUT YOGURT, OR 163 WITH ALMOND YOGURT

350g rhubarb, chopped into small pieces
3 tbsp agave syrup
Juice of 1 1⁄2 lemons
1 tbsp water
40g rolled oats (gluten-free, if preferred)
Small handful of your favourite nuts (about 20g), chopped
400g live Greek or nut yogurt (coconut, almond or cashew)
Handful of red berries (raspberries or strawberries)

  1. Preheat the oven to 200C/180C fan/gas 6. Arrange the rhubarb in the bottom of a baking dish, making sure the dish is big enough to fit it in a single layer. Add 2 tbsp agave syrup and the lemon juice. Cover the dish tightly with foil.
  2. Mix the rest of the agave syrup with 1 tbsp water. Spread out the oats and nuts on a baking tray and coat them with the agave-water mix.
  3. Put both the oats and nuts mix and the rhubarb into the oven at the same time.
  4. Take the oats and nuts out after about 15 minutes, or when they are lightly golden. Take the rhubarb out about 5 minutes later (it should cook for a total of 20 minutes) or when it is lovely and soft. Leave them both to cool.
  5. Spoon the rhubarb and yogurt in alternate layers into four small glasses or pots. Keep in the refrigerator until needed.
  6. When ready to eat, sprinkle over the toasted oats and nuts and the red berries.

Now buy the book

2 weeks to feeling great
Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.

 

Extracted by Claire Coleman