Roasted Rhubarb and Yoghurt Pots

Serves 4 | Time 35 minutes

These roasted rhubarb and yoghurt pots are a delicious, nutrient-rich option combining sweet roasted rhubarb with creamy Greek yoghurt, chia seeds, and crunchy granola. Perfect for women in Perth, including Warwick, Carine, and Duncraig, looking for menopause-friendly nutrition, this recipe supports balanced eating with protein, fibre, and natural sweetness. Ideal as a healthy breakfast or snack, it’s a simple and satisfying way to start the day or enjoy between meals.

Ingredients⁠

Rhubarb

·         Rhubarb x 8 to 10 stalks

·         Honey x 1/3 cup

·         Lemon juice by x 2 tsp  

Yoghurt pots

·         Greek Yoghurt x 500 grams

·         Chia seeds x 2 tablespoons

·         Vanilla paste x 2 tsp

·         Honey x 2 tsp.

·         Granola x 4 tbsp (sugar-free)

Method⁠

1. Preheat oven to 200 degrees and line a baking tray.

2. Rinse rhubarb and chop into 2 cm segments, place on the tray then toss with the honey and spread into a single layer. Bake in the oven for 20 minutes, tossing after ten minutes. Keep an eye on the rhubarb as can catch and burn on edges.

3. Transfer to a bowl and stir in the lemon juice, place in the fridge to cool completely.

4. Place yoghurt, chia seeds, honey and vanilla paste in a bowl and mix.

5. In small jar or glass, layer rhubarb and yoghurt when ready serve place one tablespoon of granola on top. ⁠

Nutrition Per Serve: Protein: 17.5 g         Carbohydrates: 13.4 g       Fat: 39.7 g     Calories: 505