My last words on my very first blog post, aptly titled A Fine Start, were:
I also love Bircher muesli – but that’s another story…
So whilst it may be a bit late, I’ve finally gotten around to that other story, with a bit of a twist on the original.
It came about when I was swirling some just-cooked roasted rhubarb in its sticky, gingery-sweet syrup and I thought of scooping it into a creamy muesli instead of using the traditional grated apple.
I could almost claim it’s a healthy food version of rhubarb fool (which was the original plan I had for the rhubarb) as rhubarb and cream do feature, but with wholesome oats, nuts, dried fruit and yoghurt. Adding just a splash of cream balances the tartness of the rhubarb and gives a luxurious touch to breakfast time. Hallelujah to that.
There’s a touch of recipe here for the roasted rhubarb and Bircher muesli but the finished dish is more of a tailored assembly. In other words you are free to change the amounts or ingredients to suit your own preferences.
I stole a few toasted nuts from the jar of my homemade toasted muesli, but raw nuts would be fine too. It’s a bit like standing in front of the selection of toppings for ice creams or frozen yoghurts in a food mall (not that I actually do this, you understand); the options are many, although in this case probably healthier. I like to keep it fairly simple.
If you are a fan of raw food, stick with the original and substitute the rhubarb with one green apple, grated (with skin on).
And so my story, started so long ago, is finally complete. I do like a sense of closure, don't you?
Roasted Rhubarb Bircher Muesli
Start this recipe the day before you want to eat it. You will have enough rhubarb for the Bircher muesli and some left over.
1 bunch (approx. 500g) rhubarb, washed & cut into 2.5cm chunks
¼ cup brown sugar
the juice and rind of 1 small orange
½ teaspoon ground ginger
60g (1/2 cup) porridge oats
1/2 cup milk* (use apple juice if you prefer)
½ tbsp single cream
* I used full cream milk
Juice of 1/2 a small orange
a drizzle of maple syrup or honey
brazil nuts, chopped
a few cranberries
some extra rhubarb for the topping
Preheat oven to 180 C.
Place the rhubarb on a lined baking tray. Add the sugar, orange juice, ginger and rind and mix thoroughly until the sugar and ginger dissolve in the juice and the rhubarb is coated.
Place in the oven for about 15 minutes, or until the rhubarb is tender. Pour rhubarb and syrup into a covered container and leave to cool or refrigerate overnight.
The evening before, place oats in a container and cover with the milk and a splash of single cream. Mix well. Cover with lid or cling wrap and refrigerate overnight.
In the morning when you are ready to serve, add about a 1/3 cup of Greek yoghurt, 1/3 cup of the roasted rhubarb and the fresh orange juice. Mix well – if it’s too dry, add more yoghurt or orange juice or both until you get the consistency and taste you want.
Drizzle with maple syrup or honey. Sprinkle with the chopped nuts and some cranberries.
Top with the extra chunks of roasted rhubarb.
|You might also like toasted muesli|
from my very first blog post.