• 150 gr rhubarb stalks
  • 250 gr strawberries
  • 1 vanilla bean
  • 2 tbsp of honey or 1,5 tbsp of sugar
  • 1 tbsp of fresh mint, finely chopped

Author of this recipe

Love My Salad

Love My Salad

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Try something a bit different for breakfast. Stewed rhubarb with strawberries and mint serves a great breakfast combined with yoghurt. The sweetness of the strawberries combined with the tartness of the rhubarb is a match made in heaven. And, it's easy to prepare!

Total votes: 552


  • Cut the rhubarb into 1-inch pieces and cut the strawberries in half and put them together in a small saucepan with 1/4 cup water.
  • Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.
  • When the rhubarb starts to soften, after 5 minutes add the van after about 10 minutes. Meanwhile break up large pieces of rhubarb with a wooden spoon.
  • Continue to simmer, covered, until the rhubarb and the strawberries are completely softened.
  • Remove from the heat and stir in the honey and vanilla extract. Let cool. 
  • To serve, put 1/2 cup of yogurt in each bowl and top with a few tablespoons of the rhubarb compote. Put the mint on top.

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