We’re coming back into Rhubarb season (for forced rhubarb) and my allotment rhubarb is starting to come back to life. In anticipation I’m trying to clear my freezer of the batches I froze at the end of last season. I adore rhubarb, it’s so versatile and quick and easy to cook. Of course you can’t beat the old favourite that is rhubarb crumble, so here is my healthy breakfast version of overnight oats.
Rhubarb Crumble Overnight Oats (makes 2 portions)
- 300g stewed rhubarb
- 200ml almond milk
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- 1 tablespoon maple syrup
- 100g oats
- Yoghurt to serve
Topping (makes two portions – although it’s very moreish)
- Around 10 hazelnuts or almonds (or other nuts of choice)
- 1 tablespoon pumpkin seeds
- 2 teaspoons demerara sugar
- Blend 1/2 the stewed rhubarb with the almond milk, spices and maple syrup. Add this to 100g oats and then stir through the rest of the rhubarb. Put in the fridge overnight.
- To make the topping – crush the nuts and seeds in a pestle and mortar and stir through the sugar.
To serve – layer up with yoghurt and sprinkle the topping on top.
I came up with this recipe after tasting some delicious carrot halva at a local Indian restaurant. I played around with carrots and then I thought of trying it out with beetroot (I had another glut and was trying to find things to do with the tons of beetroot I had available!)
I love this for breakfast with oat cakes and pear – it really does go well with pears. I will admit my favourite way of eating it is on a digestive biscuit spread with a little butter. It also goes well with yoghurt.
You can omit the sugar as this dish is sweet without the need for added sugar, but I like the extra sugary sweetness this brings. The pistachios add a little more texture. I also sometimes add sultanas too.
This recipe makes enough for around 4-6 portions.
Beetroot Brekkie Halva
- 300g finely grated raw beetroot
- 300ml coconut milk (from a can)
- 15ml (1 tablespoon) coconut oil
- 1 teaspoon of ground cardamom (around 10 pods crushed)
- 1 tablespoon of brown sugar – I use coconut palm sugar.
- Melt the coconut oil in a large saucepan, then add the beetroot and mix well to coat it in the oil for around 1-2 minutes.
- Add the coconut milk, bring to the boil and then simmer for 20 minutes
- After 20 minutes add the sugar and cardamom.
- Continue to simmer for another 20-30 minutes – you want all the liquid to be absorbed. Keep an eye on it and once the liquid is very much reduced keep stirring it to ensure it doesn’t stick.
Leave to cool. It will keep in the fridge for a few days.
Mix through some crushed pistachios or sultanas (or both). Also good with some coconut flakes.