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
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.