Rhubarb muesli with yoghurt and honey
- Wash and trim the rhubarb and slice into pieces approximately 1 cm wide. Put into the blender jug with the honey and sea buckthorn juice and, the measuring beaker not inserted, cook with the reverse button/7 minutes/speed setting 1/80 °C. Then allow to cool.
- Fill 4 glasses with alternating layers of granola and yoghurt. Arrange the cooled rhubarb on top and garnish with lemon balm leaves.
Vary by using other seasonal fruits. Orange juice can be used instead of sea buckthorn juice.
Bon appétit with Monsieur Cuisine