This rhubarb is almost too good for crumble. It shines when gently poached—just fresh fruit juice and sugar will do. The key is not to overcook it: two to three minutes is plenty. Like toasting pine nuts, turn away for a moment and it’s burnt/overdone! Serve with thick yoghurt and our BFS granola for a simple, elegant breakfast.
Poached rhubarb
500 g rhubarb
3 tbsp brown sugar
2 juice and zest of 2 oranges
100 ml water
For the breakfast bowl
30 g BFS granola
60 g yoghurt
1
Chop up rhubarb and put in saucepan with water, orange juice and sugar, bring to a simmer for 2-3 minutes, monitoring closely to make sure it doesn't overcook. Once done, you can store in a kilner jar for up to a week.
2
For the breakfast bowl, just add yoghurt, topped with our granola and the poached rhubarb, along with a couple spoonfuls of the poached juices.
Ingredients
Poached rhubarb
500 g rhubarb
3 tbsp brown sugar
2 juice and zest of 2 oranges
100 ml water
For the breakfast bowl
30 g BFS granola
60 g yoghurt