Rhubarb Strawberry Breakfast Pots
- 500g Jalna BioDynamic Organic Yoghurt
- 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.