Rhubarb, Pistachio & Tahini Whipped Yogurt Bowl - Brooke Kelly Nutrition

Ingredients

• 150g plain coconut yogurt or greek yogurt
• 2 tablespoons vanilla plant based protein
• 1 tablespoon runny tahini
• 2 tablespoons pistachios, roughly chopped
• 1 teaspoon raw honey
• Sea salt
• 2 cups rhubarb, stems removed and chopped ½ inch pieces
• 1 tablespoon lemon zest
• 1 cinnamon stick, broken
• 2 cloves
• 2 cm knob ginger, peeled and finely sliced
• Pinch sea salt
• 3 tablespoons pure maple syrup
• ¼ cup water