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.
Rhubarb crumble for breakfast – our British summer is making me crave comfort foods and who doesn’t love a good crumble. This is the breakfast version and can be eaten warm or cold perhaps depending upon the weather!
I like a thicker stewed rhubarb for this dish so I stew the rhubarb without any added liquid and just the sugar. It means you have to be vigilant about keeping an eye on it and stirring it to prevent burn.
Rhubarb Crumble Bowl (serves one)
- 100g Rhubarb – chopped into small chunks
- 1 teaspoon of sugar
Put the Rhubarb into a pan, add the sugar and then heat until the rhubarb goes soft and squishy – keep a careful eye on it. Should take around 3-4 mins depending on the size of your chunks. Leave to cool for a few minutes.
For the crumble topping
- 20g Oats
- 1 teaspoon coconut oil
- 1 teaspoon ground almonds
- 1 teaspoon desiccated coconut
- 1 teaspoon flaked almonds
- 1 teaspoon pumpkin seeds
- 1 teaspoon sugar (I prefer brown)
Melt the coconut oil in a small frying pan then add the oats and gently cook for a couple of minutes. Add the rest of the ingredients and continue to gently cook for a further 2 – 3 minutes. Best left to cool for a few minutes.
Layer into a bowl or glass and top with yoghurt – I love coconut yoghurt with this.