Rhubarb Overnight Oats
Rhubarb isn’t the most popular food and I used to be disappointed if it got delivered in my weekly organic box but now I have this recipe up my sleeve I’m always excited when I see it in there! Rhubarb is technically a vegetable and is often cooked with sugar/a sweetener because it has quite a tart flavour. Combining stewed rhubarb with creamy overnight oats is a match made in heaven and a quick and easy breakfast/snack option! When making the stewed rhubarb feel free to add in any pears or apples that are in season too :)
Stewed Rhubarb (makes approx 1.5 cups):
1 x bunch rhubarb, tops and ends trimmed, cut into 2cm pieces
1 tablespoon butter/extra virgin olive oil
1 x orange zest and juice
½ cup water
1 tablespoon sugar
1 tablespoon fresh grated ginger (or 1 teaspoon ground)
1 teaspoon vanilla
Place a fry pan/saucepan on low to medium heat and add the rhubarb and butter. Next add the orange juice and zest, water, sugar, ginger, and vanilla. Cook until the rhubarb breaks down to your desired consistency. Store for 4-5 days in the fridge.
Overnight Oats (serves 1)
1/3 cup oats
1 tablespoon walnuts
1 tablespoon sunflower seeds
½ cup Kefir (I love The Culture Co)
1/2 teaspoon cinnamon
1 heaped tablespoon stewed rhubarb
Combine all ingredients and leave in the fridge overnight. When ready to serve top with extra kefir, stewed rhubarb and toasted coconut flakes.
