Poached Pear & Rhubarb Compote & Pistachio Crumble

Recipes taken from The Yoga Kitchen Plan by Kimberly Parsons ( £20, Quadrille) Photography © Laura Edwards

Make the most of glorious pink rhubarb in this simple but satisfying breakfast


    For the poached pear & rhubarb compote:

  • 2 large or 3 medium pears, cut into quarters and cored
  • 2 rhubarb stalks, chopped into 4cm lengths
  • 200ml freshly squeezed orange juice
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1 star anise
  • 2 tbsps yogurt or leftover labneh
  • For the pistachio crumble:

  • 50g raw pistachios, roughly chopped
  • 20g dried goji berries
  • 1 tbsps chia seeds
  • Begin by making the poached pear and rhubarb compote. Preheat the oven to 200°C/Fan 180ºC/Gas 6. Line a roasting tray with baking paper. Combine all the compote ingredients (except the yoghurt or labneh) in the roasting tray and cover with kitchen foil. Bake in the preheated oven for 10 minutes, then remove the foil and bake for a further 10 minutes. (If your pears are particularly hard and unripe, you may want to bake them for an extra 10 minutes before adding the rhubarb.)
  • Remove the roasting tray from the oven and allow to cool while you make the crumble. Combine the pistachio crumble ingredients in a small mixing bowl. Set aside. To serve, place the compote into 2 breakfast bowls, top with a dollop of yoghurt or labneh and then sprinkle with the pistachio crumble.
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