Healthy Breakfast Recipe

Rhubarb and ricotta fruit toast

Breakfast & Brunch
Prep   10 min
Cook   10 min
Other   2 min (Standing)
Other2 min (Standing)
  • Diet cordial, apple & raspberry flavour, unprepared, 2 tablespoon(s)
  • Rhubarb stalk, 1 bunch(es), trimmed and cut into 4cm lengths (see Notes)
  • Sourdough, wholegrain, 8 slice(s), fruit loaf
  • Ricotta cheese, reduced fat, 480 g
  • Slivered almonds, 28 g, toasted
  • Low-fat yoghurt, vanilla, 800 g


Place the cordial, three-quarters of the rhubarb and 2 tablespoons of water in a small saucepan over low-medium heat. Cook, stirring occasionally, for 3-5 minutes or until the rhubarb has softened. Add the remaining rhubarb and cook for 30 seconds.

Remove the pan from the heat and stand, covered, for 2 minutes.

Chargrill or grill the fruit loaf for 1-2 minutes each side until golden. Spread a wedge of ricotta over each hot slice of toast, then spoon over the warm rhubarb mixture.

Sprinkle with the almonds and serve with the yoghurt alongside.

Note: The rhubarb in this recipe comes from your 'anytime' fruit units. You can easily make a double or triple batch of the rhubarb mixture up to the end of step 1, then store in an airtight container in the fridge for up to 4 days.

In the summer months, use berries instead. Cook berries with the cordial and water for 3 minutes.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2
Healthy Fats & Oils1
Protein37.9 g
Total fat22.9 g
- Saturated fat8.5 g
Total carbohydrates59.3 g
- Total sugars32.6 g
Fibre9.1 g
Sodium574 mg