Stewed Rhubarb with thick yogurt & nuts

Mixing warm and cold with crunch in a dessert is the perfect combination. Warm fruit, cold thick full-fat tasty yogurt and warm toasted nuts. You can use the Linwood Flaxseed cranberry clusters or toast your own such as flaked almonds and pecans. Spices such as cloves and cinnamon are nice in this recipe. YUM.

Rhubarb has only 0.8g of carb per 100g and is over 90% water. It has a good source of potassium, calcium and chlorine along with carotenes (anti-oxidants).

1 serving:  Carb 4g    Kcals 201

One Serving

Fibre Protein Carbohydrate Fat
3g 6g 4g 18g


150g, 2 sticks Rhubarb

50g full fat thick Greek Yoghurt

10g flaked almonds

10g pecan nuts

a drizzle of chicory syrup


Wash and chop the rhubarb and add to a saucepan with just 30ml or so  of boiling water. Bring it to the boil, then simmer and it will be soft and easily mashed in 3 minutes. Mix about 3g of chicory syrup through it or drizzle it on top.

Dry fry the almond flakes and the broken up pecan nuts. Watch them carefully and shake the pan continuously

Serve the rhubarb on top of the yogurt, and scatter the warm toasted nuts on top

Alternatively, add 10g of Linwood Clusters instead of the pecans and almonds : 5g Carb 125Kcals   5g Protein   10g Fat   3g Fibre