Rhubarb makes a seasonal appearance twice in one calendar year. First up is forced rhubarb, available through the colder months and then the more familiar variety shows in the summer months. I love the first sighting of forced rhubarb at my local greengrocers, it’s something to get excited about! The almost neon-pink glow of this particular rhubarb is a delight to have in the kitchen. Personally, I’m in favour of the natural sharp tang of rhubarb although I know it’s not for everyone. Proceed with caution if rhubarb isn’t your thing (or ramp up your sugar intake by increasing the sweetness at the baking stage).
Chia seeds make up the next component of my three layer breakfast pot. I know they’re having a moment, brought about by so many health bloggers and cookbooks. That’s not why I’m getting involved. It’s because they have magical powers – I’ll forever marvel at their ability to create a pudding like consistency simply by mixing with a liquid. Extra bonus points when you make this because they’re supposed to be all kinds of good for you as well.
And finally, granola. You can make your own if you’re feeling that way inclined, I won’t stop you! For ease, I’ve been relying on a simple honey and nut granola from Rude Health. This isn’t a sponsored post, I just genuinely love it because they make things with no added crap which is shockingly hard to come by on the cereal shelves of our supermarkets.
- 5 long stalk lengths of rhubarb
- 4 pieces stem ginger (the kind in a jar with syrup)
- 2 tbsp demerara sugar
- 300ml almond milk
- 1 tsp vanilla extract
- 3 tbsp chia seeds
- 1 tbsp honey
- 1 lemon
- granola, to serve
- Preheat oven to 200C/180C/Gas 6 and prepare the rhubarb by trimming the ends and cutting into roughly 1 inch pieces. Finely chop the stem ginger.
- Place the rhubarb into a suitable tin for baking (preferably with sides) and sprinkle with the sugar, zest of one lemon and the stem ginger. Mix together well and shake rhubarb into a single layer.
- Roast the rhubarb in the oven for 15 – 20 minutes. Don’t worry if it turns to mush, it still tastes nice!
- Make the chia pudding by mixing together the almond milk, chia seeds, honey and vanilla extract. Leave for around 10 minutes, mixing with a fork a few times in between.
- Divide the cooled rhubarb into jars and top with the chia seed pudding mix.
- Leave the jars in the fridge overnight to allow the pudding to set. Top with a handful of granola when ready to serve.