Muesli Parfait
Muesli Parfait with Rhubarb and Strawberry Compote
Recipe created by Pam Brook - inspired by a similar yummy breakfast at the Byron Beach Café
Cooked by Pam and Eddie for the Electrolux chefs during their visit to Brookfarm.
Serves 10-15 depending on serving glass size
This recipes uses:
* Brookfarm Gluten Free Macadamia Muesli
OR
* Brookfarm Toasted Macadamia Muesli
Ingredients
Rhubarb Strawberry compote
250g/oz dark palm sugar
7500g/oz fresh rhubarb stalks chopped into approx 3cm chunks
500g/oz fresh strawberries, hulled and halved
1 tsp butter
Vanilla Honey Infused Yoghurt
800g natural yoghurt (we love Barambah organics natural 97% fat free -yumm)
2/3 tsp organic vanilla powder
4 tblsp dark honey
250g/9oz Brookfarm Toasted Macadamia Muesli (you could substitute the Gluten Free)
Method
Rhubarb Strawberry compote
Place rhubarb and palm sugar in covered saucepan on low heat with 1 tablespoon water and bring to low simmer. Cook with lid on for 10 minutes or until rhubarb is tender but still retains it’s shape.
Add strawberries and cook for further 10 minutes on low heat with lid on.Remove from heat and set aside to cool.
Vanilla Honey Infused Yoghurt
Add honey and vanilla powder to yoghurt, stir through gently with fork
Return to fridge to set for 15 mins
In glasses wide enough for good spoon access layer compote, yoghurt and muesli - repeat layers until glass is full finishing with muesli layer on top
Serve straight away or can be prepared up to 20 mins prior