Recipes

Method

Softened rhubarb, strawberries, vanilla and maple syrup in a small saucepan until collapsing and fragrant over low to medium heat for about 5 minutes.

Add rosewater and continue cooking for 1-2 minutes

Remove from heat and store in an airtight container.

Layer yoghurt, granola and compote into jars or glasses until full and serve or refrigerate.