| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Servings |
people
|
Ingredients
- 400 g rhubarb, washed and sliced
- 100 ml freshly squeezed orange juice
- 2 pieces finely chopped crystalised ginger
- 150 g Xylitol Adjust according to taste
Ingredients
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|
Instructions
- Mix all ingredients into a saucepan and place on heat and bring to the boil and then simmer for about 15 mins until the rhubarb is soft.
- Remove from heat and cool.
- Place several tablespoons of natural coconut yoghurt into each bowl and then place rhubarb compote on top of each bowl of coconut yoghurt. Serve.