Rhubarb Breakfast Pots

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    10mins
  • Serves icon
    Serves
    4
  • Calories icon
    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 Apr 16, 2025

Ingredients

  • Almonds icon
    Almonds
    30 g
  • Unsalted butter icon
    Unsalted butter
    100 g
  • Rhubarb icon
    Rhubarb
    400 g
  • Lemon icon
    Lemon
    1
  • Oats icon
    Oats
    70 g
  • Plain flour icon
    Plain flour
    100 g
  • Maple syrup icon
    Maple syrup
    25 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Grenadine icon
    Grenadine
    2 tablespoons
  • Greek yogurt icon
    Greek yogurt
    as needed

Tools

  • kCook icon kCook Multi
  • kCook icon Medium bowl
  • kCook icon Tumbler glass

Step preview

  1. Fit the Knife Blade (or Max Blade for kCook Multi)
  2. Add the ingredients into the appliance bowl, attach the lid with the filler cap
  3. Mix until combined – 10 seconds, speed 12
  4. Transfer the mixture into a clean bowl and set aside
  5. Clean the appliance bowl and fit the Stir Tool
  6. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  7. Cook until the rhubarb has softened – 5 minutes, 98ºC, speed 3
  8. Add yoghurt into serving glasses filling to just under halfway
  9. Then add a layer of rhubarb on top
  10. Then add a layer of crumble
  11. Spoon in some yoghurt and then add a layer of rhubarb
  12. Finish with a layer of crumble
  13. Serve
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