Gabriela Peacock 14-day plan: Rhubarb & red berry pots - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gabriela Peacock 14-day plan Rhubarb & red berry pots By You Magazine - May 23, 2021 Rhubarb is packed with soluble fibre, vitamin K and calcium. This recipe has been designed to be on the tart side, so add a little more agave if you prefer. It makes a great breakfast and works as a healthy pudding on mindful days. They keep in the refrigerator for four days; the toasted nuts will last in an airtight container for a week. Kate Whitaker GLUTEN-FREE (if using gluten-free oats) DAIRY-FREE (if using non-dairy yogurt) VEGAN (if using non-dairy yogurt) SERVES 4 PREP 5 MINUTES COOK 20 MINUTES CALORIES PER SERVING 170 WITH COCONUT YOGURT, OR 163 WITH ALMOND YOGURT 350g rhubarb, chopped into small pieces 3 tbsp agave syrup Juice of 1 1⁄2 lemons 1 tbsp water 40g rolled oats (gluten-free, if preferred) Small handful of your favourite nuts (about 20g), chopped 400g live Greek or nut yogurt (coconut, almond or cashew) Handful of red berries (raspberries or strawberries) Preheat the oven to 200C/180C fan/gas 6. Arrange the rhubarb in the bottom of a baking dish, making sure the dish is big enough to fit it in a single layer. Add 2 tbsp agave syrup and the lemon juice. Cover the dish tightly with foil. Mix the rest of the agave syrup with 1 tbsp water. Spread out the oats and nuts on a baking tray and coat them with the agave-water mix. Put both the oats and nuts mix and the rhubarb into the oven at the same time. Take the oats and nuts out after about 15 minutes, or when they are lightly golden. Take the rhubarb out about 5 minutes later (it should cook for a total of 20 minutes) or when it is lovely and soft. Leave them both to cool. Spoon the rhubarb and yogurt in alternate layers into four small glasses or pots. Keep in the refrigerator until needed. When ready to eat, sprinkle over the toasted oats and nuts and the red berries. Now buy the book Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20. Extracted by Claire Coleman RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved