Breakfast: we all know it’s the most important meal of the day. But mornings are hard and, much of the time, it’s easier to sub in a coffee instead of a something nutritionally balanced. You’ve just woken up, you’ve got problems enough…
At the weekends though, mornings are a little easier. Especially if you have done yourself a favour and made some preparations the previous night.
This breakfast comes together in 10 minutes, provided you’ve done your prep. It’s even healthy, and the slow-release energy in the oats will keep you going until your Sunday roast. No one needs to faff around with scales in the morning, so I use cup measures for volume.
Do adjust the spicing of the rhubarb to your taste; next time I’m going to switch the star anise for some green cardamon. Equally you can experiment with the citrus; I’d love to try this with blood oranges. You do need some sweetness to counter the sharpness of the fruit. I love the rich flavour that the honey brings, but brown sugar would work just as well in a pinch. The quantities below will make way more than you’ll need for one breakfast, but keep it in the fridge and it’ll be ready and waiting for you in the days to come. —BurntCream
First roast the rhubarb. Chop into 2-inch pieces and put into a roasting dish. Add the spices, squeeze in the citrus juice and add the squeezed halves to the dish. Drizzle the honey over the top and cover with tin foil. Roast at 160C for around 30mins, until the fruit is tender.
This will keep in the fridge for about a week.
In the morning, combine the oats, liquid and salt in a small pan and cook over a medium heat until the oats are tender; around 5-6 mins. Add more liquid if it looks dry, oats vary hugely by brand. You can also do this in the microwave, in which case it will take around a minute and a half.
Serve straight away, topped with a dollop of greek yogurt and a spoonful of the rhubarb. Be sure to drizzle some of the delicious rhubarb juice over the top.