Oat Brittle With Yoghurt & Rhubarb Fool
/
Oat Brittle With Yoghurt & Rhubarb Fool
Recipe By Michael Weldon
Ingredients
Oat Brittle
2 cups Red Tractor Australian organic creamy style rolled oats
50 g butter, melted
2 tbsp Coles Australian honey
½ cup brown sugar
¼ tsp baking powder
pinch sea salt
Rhubarb Compote
1 bunch rhubarb
1 orange, juice and zest
1 tsp vanilla bean paste
½ cup sugar
To Serve
1 cup Jalna sweet & creamy Greek yoghurt
Method
Preheat an oven to 180 degrees (C).
In a mixing bowl combine the oat brittle ingredients and mix until the oats are coated in the other ingredients. Spread onto a baking tray lined with baking paper. Place into the oven and cook for 20 minutes until the oats are golden brown and crispy.
In a small saucepan, combine the rhubarb compote ingredients. Place over a medium heat. Cook gently until the rhubarb breaks up and is stringy. Once cooked, leave to cool.
Add the yoghurt to a fresh bowl. Add in the compote, making a folding and swirling motion into the yoghurt to ensure they are not fully incorporated. You want the compote swirled through.
To serve, place a large scoop of the yoghurt into a fresh serving bowl and top with a generous amount of the brittle. Add a spoon of the compote on top for colour.
