Chia Yoghurt Bowls with Orange Roasted Rhubarb

Serves 2

Ingredients
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

Method

  1. Preheat oven to 200C.
  2. Combine yoghurt, chia seeds and honey in a bowl, whisking to combine. Cover and transfer to the fridge for 30 minutes or overnight.
  3. 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.
  4. To serve, divide chia yoghurt into two bowls, top with rhubarb, toasted slivered almonds and edible flowers if using.
  5. Leftover chia yoghurt and orange-roasted rhubarb will store in separate lidded containers in the fridge for up to 3 days.

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