Ingredients
Method
1.Combine rhubarb, sugar, the water and cinnamon in medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until rhubarb is tender.
2.Transfer to medium heatproof bowl, cover; refrigerate 1 hour.
3.Divide rhubarb mixture among four ¾-cup (180ml) serving glasses; top with yoghurt then muesli.
You need about four trimmed rhubarb stalks for this recipe. Calcium is well absorbed from dairy products, but poorly absorbed from foods rich in oxalic acid, such as spinach and rhubarb. So stick to dairy foods as the main source of dietary calcium, but enjoy rhubarb as a tangy, vibrant, stewed fruit.
Note
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