- 600g forced pink rhubarb
- 3 blood oranges (or regular oranges)
- 1 tsp ground ginger
- 2 tbsp coconut sugar
Breakfast is one of those meals that is often neglected. Refined and unchanged through the year, it is commonly detached from the ingredients of the seasons, which in turn, can result in us missing out on valuable nutrition in the colder months.
This recipe is one that we like to enjoy warm, while it is also delicious cold from the fridge with yoghurt when in a hurry. Made with cinnamon and very little to sweeten, this is a dish to replace sugar-laden cereals and to fill your diet with both soluble and insoluble fibre, minerals, vitamins and the natural nourishment of the season.
For more inspiring breakfast dishes join us for our Lazy Brunch course for three-hours of fun getting hands-on with new recipes to repeat on many relaxed mornings to come.
Preheat the oven to 180°C
Slice the rhubarb into 3cm pieces and place into a deep saucepan along with the juice of 1 of the oranges. Peel and segment the remaining two oranges and add to the pan. Sprinkle over the ginger and coconut sugar and stir to combine. Bring to a gentle simmer and cook for 5 minutes until the rhubarb has just begun to soften.
Meanwhile, tip the oats, spelt flakes, puffed quinoa, almonds, cinnamon and salt into a mixing bowl. Place the honey and coconut oil in a small pan and warm over a moderate heat until both have melted. Pour this over the cereal and nut mixture and stir well to combine.
Pour the cooked rhubarb and oranges into an ovenproof dish and sprinkle the crumble mixture over the top. Place the dish into the oven and bake for 20 minutes until the topping is golden and crisp and the fruit is nicely bubbling at the sides. Serve with a dollop of fresh ORGANIC YOGHURT.
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