The West

Picture: Iain Gillespie/The West Australian

This breakfast is sure to put a big smile on mum's face. Healthy and delicious, it can be whipped up in no time if you cook the rhubarb beforehand.

RECIPE: Rhubarb & Rosewater Sundaes
Serves 3

500g rhubarb, washed, chopped into 3cm lengths
100g raw sugar
1 cup Greek yoghurt
1/2 tsp vanilla bean paste
1/4 tsp cinnamon
1 tsp rosewater
1/4 cup chopped pistachios or almonds

Place rhubarb and sugar with a dash of water in a saucepan. Cover with a lid and cook on medium heat for 8 minutes. Remove from heat and cool in the fridge. Combine yoghurt with vanilla and cinnamon. When rhubarb is cool and ready to serve, stir in the rosewater and place a spoonful into a glass.

Top with a dollop of yoghurt and a scattering of nuts. Repeat the layers and reserve a few nuts and some of the rhubarb syrup for the top.

The West Australian

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