Autumn stewed rhubarb with lemon cashew yoghurt recipe

A change in season can bring about a change in how your body feels and reacts. Common health complaints for autumn include general colds and flus, low energy, dry skin and a change in your digestive patterns. 

Nutrition plays a key role in avoiding these common health complaints as you can not only change the foods you eat to support your immune system, digestive system and skin but you can also change the way you eat your food to make it more nourishing, nurturing and supportive to your body to prepare you for the next season - winter. 

The stewed rhubarb makes use of some of the best autumn produce and also provides your digestive system with something that is balancing and building as opposed to eating raw fruits that can be harsh on the digestive system. There is plenty of soluble and insoluble fibre in this stewed rhubarb recipe which will help your digestive system stay regular. 

This lemon cashew yoghurt is a sustaining and healthy way to get the good fats for healthy skin and is an exciting alternative to the common yoghurt.

The lemon juice and zest is full of vitamin C and bioflavonoids to support a healthy immune system and the psyllium husk may be beneficial for people who suffer from digestive issues. If you cannot find psyllium husk, use ground chia seeds or flax seeds for the same effect.

READ MORE: 6 ways to make your health resolutions stick this autumn

serves 2 as breakfast, 4 as a snack + left over stewed rhubarb

vegan, gluten-free, dairy-free

Ingredients

Autumn stewed rhubarb and pear

• 1 bunch rhubarb, cut into 8cm pieces
• 2 pears, peeled and cut into rough cubes
• 1 orange, juiced
• 1 vanilla bean, seeds and pod

Lemon cashew yoghurt

• 1.5 cup cashews, soaked overnight in water
• 10 tbsp coconut milk
• 1 lemon, juice and zest
• 2 tbsp honey or preferred sweetener
• A pinch of rock salt
• 1 tbsp psyllium husk + half a cup of water

How to make

• Place the rhubarb, pear, orange juice and vanilla seeds and pod into a shallow, wide pan and turn the stove on to a medium-high heat. Allow the juice to come to the boil, reduce to a simmer and cover with a lid. Allow to cook for 15 minutes, stirring every now and again to break the pear and rhubarb down. Once everything is soft and cooked through, turn off the stove and allow to cool
• In a bowl, combine the psyllium husk with half a cup of water and set aside to form a gel
• To make your yoghurt, place the soaked cashews along with the water, lemon juice and zest, honey or preferred sweetener and salt, and blitz until smooth. Once done, stir in the prepared psyllium husk gel
• Place a small handful of crushed pistachios into the base of each serving jar or bowl then divide the yoghurt between the bowls. Top with the stewed fruit and serve with more crushed pistachios or your favourite granola

Roberta's tips

• Store the extra stewed rhubarb and pear in an airtight container in the fridge for up to 1 week. Use it as an extra for your bowl of porridge, morning bircher or an afternoon snack bowl of yoghurt