This is a really good and easy fridge staple for combating those late night sweet-cravings, or as a quick breakfast-on-the-go.

I highjacked it from Fresh Happy Tasty, the deliciously healthy cookbook by Diane Von Furstenberg’s personal chef, Jane Coxhell. It is one of DVF’s fave breakfasts. She adds sheep yogurt to hers. I ate mine with a couple of dollops of natural yogurt. I also added apple to the pan when poaching because I failed to buy enough rhubarb. It still did the trick.

Stow in the fridge and nibble when necessary. If you can resist, leave overnight before pecking so the flavours develop beautifully.


Rhubarb poached with vanilla bean, ginger and cardamom

(adapted from recipe from Fresh Happy Tasty by Jane Coxhell)


  • 11/2 cups agave nectar (I only used 1 cup and it was enough)
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • one x 1/4 inch piece of fresh ginger, peeled
  • 1 cardamom pod (I added 3 because I love it so much)
  • Thin strips lemon zest, each about the length of half a finger
  • 1/2 pound rhubarb stalks, cut into 4-inch pieces
  • 4 apples, peeled and sliced into fingers
  • Sheep’s milk or plain yogurt for serving, optional


  • Combine the agave nectar, vanilla bean and seeds, ginger, cardamom, and lemon zest in a medium saucepan with 4 cups of water and bring to a boil over medium-high heat. Immediately reduce the heat to low and simmer for 10 minutes.
  • Add the rhubarb and apple and simmer for 3 to 5 minutes until tender. Do not over boil of the rhubarb will fall apart.
  • Remove the pan from the heat and set aside to cool. It’s ready to eat!