Wheat flakes with rhubarb sauce

Name: Wheat flakes with rhubarb sauce
Ingredients: 300 g cleaned rhubarb; 30 ml water; 40 g sugar; 400 g yogurt; 160 g wheat flakes; 15 g pistachios (optional); 15 g almonds (optional)

Children - Wheat flakes with rhubarb sauce by Eva K. - Recipia

Wheat flakes with rhubarb sauce are served with cold yogurt and rhubarb simmered for ten minutes, until it softens into a sweet-and-sour sauce. The flakes go on top, and the pistachios and almonds are optional; I prefer the stalks cut into small pieces so they soften evenly. Prep: 10 minutes. Cook: 10 minutes. Rest: 20 minutes. Total time: 40 minutes. Serves: 4. About 300 kcal and 10 g protein per serving.

Ingredients

For the sauce

300 g cleaned rhubarb
30 ml water
40 g sugar

To serve

400 g yogurt
160 g wheat flakes
15 g pistachios (optional)
15 g almonds (optional)

Preparation

1. Cut the cleaned rhubarb into even pieces. Put it in a small saucepan with 30 ml water and the sugar. 2. Cover the saucepan and simmer over low heat for 10 minutes, until the rhubarb softens and forms a sauce. 3. Leave the sauce to cool for 20 minutes. Divide the yogurt and sauce between bowls, keeping them on separate sides. Sprinkle the flakes over the yogurt and, if you like, the pistachios and almonds over the sauce.

Notes

You can replace the wheat flakes with 160 g rolled oats, but they will soften more in the yogurt. Wheat contains gluten, yogurt contains dairy, and pistachios and almonds are tree nuts. Choose firm stalks with smooth skin; cut thick ones into smaller pieces so they soften during the ten minutes of simmering. Adjust the sugar once the rhubarb starts releasing juice, since the stalks vary in tartness. I let the sauce come to room temperature before serving it with the yogurt. If it is too runny, simmer it uncovered for a few more minutes, until it thickens. The sauce can be made up to three days ahead and kept in the fridge; sprinkle the flakes on just before serving. Put the bowls on the table with black tea, while the flakes are still crunchy.