Denise says:

  • Breakfast at Pesach can be quite uninspiring, these little fruit and nut pots are a colourful combination of rhubarb and strawberry compote, topped with yoghurt and roasted nuts.
  • Easy to transport so they can be a tasty treat on the move too!
  • Preparation Time: 25 minutes
  • Cooking Time:  30 minutes
  • Serves:  6 people


  • 30g almond flakes
  • 30g pecan nuts
  • 30g whole almonds
  • ~
  • 1/2 teaspoon ground cinnamon
  • 25ml maple syrup
  • 1 tbsp sunflower oil
  • 1 tsp vanilla essence
  • 1/2 tsp sea salt, fine
  • For the Compote
  • 400g rhubarb – trimmed and cut into cubes
  • 100g dried figs – roughly chopped
  • 2 Braeburn apples, small – quartered, cored and roughly chopped
  • 50ml apple juice
  • 30g sugar ~
  • 100g strawberries
  • 300g yoghurt, vanilla


  1. Preheat the oven to 200C.
  2. Line a baking tray with baking parchment paper.
  3. Roughly chop the nuts. Combine the cinnamon, maple syrup, oil, vanilla essence and salt. Pour this over the nuts and transfer to the lined baking tray spreading out in a single layer.
  4. Bake in the oven for 10 minutes or until golden.
  5. For the compote, place the fruit (except the strawberries) in a saucepan, add the apple juice and sugar and cover with a lid. Cook for approximately 5 minutes, stirring from time to time.
  6. Remove the lid from the pan and cook uncovered for a further 3 minutes, until the fruit has softened and most of the liquid has evaporated. Set aside to cool.
  7. Once the compote has cooled, stir in the sliced strawberries.  Add a couple of tablespoons of rhubarb compote into the bottom of each glass, top with yoghurt and nut mix.