Written by Gitam Garden

Preparation time 30 minutes – Serves 2

On a recent trip to Tasmania I was presented with a large bunch of fresh rhubarb, which inspired a delicious breakfast to eat on the verandah overlooking the ocean.


  • 1 bunch rhubarb

  • 2 sweet apples

  • 1-2 teaspoons agave syrup

  • 2 bananas

  • 4 apricots, nectarines or peaches

  • 1 cup yoghurt

  • 1 cup toasted muesli or chopped nuts, reserving a few whole nuts for decoration


Peel and chop rhubarb and apples, place in saucepan with a tablespoon of water and gently bring to the boil, reduce heat and simmer until very soft, adding water sparingly if required to prevent sticking.

Add agave to taste.

Place a mound of yogurt in the centre of each bowl and surround it with a sea of rhubarb.

For each serve slice a banana and arrange the slices gently onto the rhubarb like the petals of a flower.

Slice the stonefruit and arrange the slices between the banana slices.

Sprinkle a tablespoon or so of muesli or nuts over the centre and decorate with whole nuts.

This dish would also make a delicious dessert.

Dairy-free diners may like to cook a little basmati rice in coconut milk to replace the yogurt.