Strawberry and Rhubarb Compote with Coconut Yoghurt

Jacob Leung |@jacobfood by Jacob Leung |@jacobfood 6 November 2019

A healthy treat you can serve up for dessert or breakfast on-the-run

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Strawberry and Rhubarb Compote with Coconut Yoghurt


Time 20 minutes

Serves 8


250 g Strawberries, hulled
250 g rhubarb, chopped
1 tsp stevia
1 tsp vanilla extract
1x 30g Individual Sample True Protein WPI 90 Natural Flavour Protein Powder
Coconut or Greek-style yoghurt


  1. In a frypan over medium heat, add the strawberries, rhubarb, stevia, vanilla extract and 2 Tablespoons of water. Stir and allow to gently simmer for approx. 15 minutes under the rhubarb softens

  2. Once cooked take off the heat. Stir in the WPI 90 powder until well combined. Allow to cool

  3. In serving glasses, gently spoon the compote into the base of the glass and top with yoghurt

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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