This week saw my first pickings of rhubarb at the allotment and a definite sign of spring. I’ve got 4 big plants on my plot so the challenge begins again of finding different ways of eating it. This one came about because I had a rather manky looking orange to use up, and however manky oranges look, you can always squeeze out some juice.
Orange Rhubarb overnight oats (serves 1)
- Juice and zest of one orange
- 1 stick of rhubarb – thinly sliced
- 50g oats
- 1 medjool date – chopped
- 50-100ml plant milk (soya/oat or other milk of choice)
- Date syrup (or maple syrup or other sweetener)
- Sesame seeds to decorate
Put the orange juice, rhubarb and the medjool date into a pan and simmer until the rhubarb has stewed – about 10 minutes. Turn off the heat and mix in the oats. Add the milk (you may want to adjust depending how thick you like your overnight oats to be – you can always add more before you eat it if it’s too thick)
Put the oat mixture into a bowl and leave overnight. Drizzle the syrup, orange zest and sesame seeds over the top.