The Dinner Project

This tasty breakfast dish is made with a homemade syrup from cranberry juice, honey and lime.


  • 35g (¼ cup) sunflower seeds

  • 20g (¼ cup) almond flakes

  • 35g (¼ cup) hazelnuts

  • ½ small pawpaw peeled, seeded, roughly chopped

  • ½ small watermelon, peeled, roughly chopped

  • ½ small pineapple, peeled, roughly chopped

  • 200g mixed berries, trimmed

  • Natural Yoghurt, to serve

  • Rhubarb and Ginger Syrup

  • 500ml cranberry juice

  • 125ml (½ cup) honey

  • 1 lime, peeled, juiced

  • 2cm piece ginger, peeled, thinly sliced

  • 1bn thin rhubarb, trimmed, cut into 3cm lengths


  • 1.

    Place seeds and nuts in a medium frying pan over medium heat. Cook, tossing frequently, for 6 minutes or until golden. Transfer to a plate and cool before serving.

  • 2.

    Meanwhile to make rhubarb and ginger syrup, place cranberry juice, honey, lime peel, lime juice and ginger in a medium saucepan and bring to the boil. Stir in rhubarb and simmer for 5 minutes. Remove from heat and refrigerate until cooled.

  • 3.

    Place yoghurt in the base of your serving bowls. Divide fruit mixture among bowls and scatter with toasted seeds and nuts. Spoon over poached rhubarb.



  • Rhubarb and ginger syrup can be stored, refrigerated, in an airtight container for up to 7 days.
  • If rhubarb is thick, it may take a little longer to cook. To check if rhubarb is cooked correctly, it should be soft but still maintains it shape.
  • For even cooking trim rhubarb pieces to all the same shape and size.

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