Rhubarb Breakfast Pots
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 10mins
-
- Serves
- 4
-
- Calories
- 686
A tangy rhubarb compote with thick Greek yogurt and a dessert-like crumble topping. What more could you want from a breakfast? Make the components up to 5 days before and keep separate in sealed containers in the fridge.
recipe updated Mar 5, 2026
Ingredients
-
- Almonds
- 30 g
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- Unsalted butter
- 100 g
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- Rhubarb
- 400 g
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- Lemon
- 1
-
- Oats
- 70 g
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- Plain flour
- 100 g
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- Maple syrup
- 25 g
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- Caster sugar
- 100 g
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- Grenadine
- 2 tablespoons
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- Greek yogurt
- as needed
Tools
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Cooking Chef XL
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Medium bowl
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Food processor attachment
Step preview
- Fit the Knife Blade to the Food Processor attachment
- Add the ingredients into the attachment
- Mix until combined - 10 seconds, speed 6
- Remove the attachment from the machine
- Transfer the crumble mixture into a clean bowl and set aside
- Fit the Stir Tool
- Add the ingredients into the appliance bowl
- Cook until the rhubarb has softened - 10 minutes, 105ºC, speed Stir 3
- Remove the bowl from the machine and let cool
- Add yoghurt into serving glasses filling them just under halfway
- Then add a layer of rhubarb on top
- Then add a layer of crumble
- Spoon in some yoghurt and then add a layer of rhubarb
- Finish with a layer of crumble
- Serve