What a special recipe it is – easy, nutritious, bright and perfect for breakfast during this time of year. Rhubarb Musli.
Rhubarb has been a frequent guest in our kitchen this summer, we can’t get enough of its subtle, perfumey flavour and irresistible colouring (Paloma’s favourite colour is, quite predictably, pink). And ever since discovering the magical combination of rosemary and rhubarb, I’ve had a hard time keeping those two ingredients apart – they are meant for each other.
Rosemary Rhubarb Musli
(serves 4-6)
Note: I’ve tried soaking the oats in just orange juice. This makes the recipe a bit easier and works very well.
1/2 lb (230 g) rhubarb
1/2 lb (230 g) fresh strawberries
1 1/2 cup freshly squeezed orange juice
1 1/2 cup old fashioned rolled oats (gluten free if preferred)
4 tablespoons honey
1 vanilla bean
1 tablespoon chopped fresh rosemary or to taste
1-2 apples – peeled, cored and shredded
1/2 cup yogurt (any kind you like)
coconut whipped cream – optional
chopped pistachios – optional
1. Slice the rhubarb stalks and strawberries. Take a couple of the rhubarb slices and a couple strawberries and add to a blender together with the orange juice. Blend until smooth. Pour the mixture over the rolled oats in a large bowl. Cover and place in the refrigerator overnight.
2. Cut the vanilla bean open, scrape the seeds out and put into a small saucepan together with the vanilla pod, honey, rosemary and the rest of the rhubarb and strawberries. Bring to a gentle simmer and cook for 7-10 minutes, until rhubarb is soft. (You can make it in the evening and leave to infuse further overnight.)
3. Add the shredded apples and yogurt to the soaked oat mixture and stir to combine. Distribute between bowls. Top with the strawberry-rhubarb stew, coconut whipped cream or more yogurt, sprinkle with pistachios and fresh berries, drizzle with more honey if desired.
Dining and Cooking