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Rhubarb Stew on Rolled Oats in Vanilla Yogurt

Cooks in
15 Min
Meal Type
Main Dish

Rhubarb Stew on Rolled Oats in Vanilla Yogurt

Rhubarb Stew on Rolled Oats in Vanilla Yogurt

Amazing spring sweet and sour twist breakfast. Super easy, conflicting tastes in one jar that’s going to wake you up better than your coffee. Let’s get rolling Foodies!


  • 500 g rhubarb, trimmed and chopped
  • 1 large orange, chopped
  • 2 pieces stem ginger, finely chopped
  • 250 ml natural yoghurt
  • 1/2 cup rolled oats
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 scoops vanilla protein powder (optional)

Prep Instructions

  1. Place the chopped rhubarb in a medium-sized saucepan with the orange, 4 tablespoons of water and the ginger.
  2. Bring to the boil, then lower the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.
  3. Meanwhile, mix the yogurt with vanilla extract and protein powder (if using it). Serve the yogurt topped with warm rhubarb mix and rolled oats.
  4. Sprinkle all with ground cinnamon.

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Nutrition Facts & Tips

This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too.

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein