Raspberry & Maple Nograin-Ola Parfait with Stewed Rhubarb & Strawberries


2 cups chopped rhubarb, cut into 3cm lengths
1 cup fresh or frozen strawberries
3 tablespoons caster sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract


1) Place the rhubarb, strawberry, caster sugar, lemon juice and vanilla extract in a large pot over a low heat.

2) Add a few tablespoons of water and gently cook for 10–15 minutes or until the fruit has softened, stir regularly.

3) Remove from the heat and set aside to cool.

4) Layer the stewed fruit into tall glasses with Raspberry & Maple Nograin-Ola and greek yoghurt.

To serve

2 cups of pure delish Raspberry & Maple Nograin-Ola
1 cup plain greek yoghurt

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