1 rhubarb stalk, trimmed and cut into 1-inch pieces
1 tablespoon maple syrup
1 teaspoon lemon juice
½ vanilla bean pod, scraped (or ½ teaspoon pure vanilla extract)
1 cup (250 g) coconut yogurt (or yogurt of choice)
To make the stewed rhubarb, heat a small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice, and vanilla bean, and stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.