• 2 small beetroot, roasted and peeled
• 1 clove crushed garlic
• 1 can chick peas
• 2 tsp ground cumin
• Juice of a lemon
• ½ olive oil
• Salt and freshly ground pepper

Place all the ingredients in a food processor and whiz until well combined.   Taste and adjust seasonings to taste.

• 250 g diced rhubarb
• 1/3 c brown sugar
• ½ vanilla pod
• Grated zest of an orange or lemon
• A punnet of fresh raspberries
• Greek yoghurt
• ½ c toasted muesli

Place the first four ingredients in the top of a double boiler. Cover and cook for 20 minutes until the rhubarb is soft.
Remove from the heat, discard the vanilla pod and fold through most of the raspberries and set aside to cool.
Spoon into six small glass dishes or pots and add a dollop of yoghurt, a sprinkle of muesli and a couple of extra berries to top it off.