Breakfast Rhubarb Recipe

Breakfast rhubarb

  • serves 2
  • Easy

Check out this breakfast rhubarb recipe, yoghurt or porridge served with poached fresh fruit makes a great healthy start to the day. Try poaching rhubarb in honey and orange for a quick breakfast topper



  • rhubarb 4-5 stems
  • golden caster sugar 2 tbsp
  • runny honey 2 tbsp
  • orange ½, juiced


  • Step 1

    Trim the rhubarb and rinse it in cold water – the liquid that clings to the stems is all you should need to cook it perfectly. Cut into 10cm lengths and put in a pan. Sprinkle with the sugar.

  • Step 2

    Cover and cook over a low heat for about 10 minutes, or until the rhubarb is tender but not breaking apart. Test by inserting a sharp knife into one of the pieces – it should slide in easily. Don’t be tempted to stir or prod the rhubarb as it cooks or it will quickly turn to mush, just give the pan a shake now and then.

  • Step 3

    Remove from the heat and use a slotted spoon to carefully transfer the rhubarb to a small serving dish. Return the pan to the heat and stir in the honey and orange juice. Bring to the boil and cook for 4-5 minutes or until syrupy. Pour over the rhubarb and eat or cool and chill until you need it.

Discover more of our best rhubarb recipes here...

Vibrant Rhubarb and Custard Bread and Butter Pudding served in a rectangle white dish on a grey wooden table

Nutritional Information

  • Kcals 116
  • Fat 0.1g
  • Carbs 29.4g
  • Fibre 1.4g
  • Protein 1.1g
  • Salt 0.01g