Chia Yoghurt Bowls with Orange Roasted Rhubarb
2 cups De Winkel Plain Unsweetened Yoghurt
4 Tbsp Chia seeds
2-3 Tbsp honey, melted gently
Toasted slivered almonds + edible flowers, to serve, optional
4 small or 2 large stalks rhubarb, trimmed + sliced into 1-inch pieces
The finely grated zest + juice of ½ orange
1 tablespoon honey
- Preheat oven to 200C.
- Combine yoghurt, chia seeds and honey in a bowl, whisking to combine. Cover and transfer to the fridge for 30 minutes or overnight.
- Combine sliced rhubarb, orange zest + juice and honey in a baking paper-lined oven tray or ceramic oven-proof dish. Roast 15 minutes or until tender but not mushy.
- To serve, divide chia yoghurt into two bowls, top with rhubarb, toasted slivered almonds and edible flowers if using.
- Leftover chia yoghurt and orange-roasted rhubarb will store in separate lidded containers in the fridge for up to 3 days.