Earl Grey Oatmeal and Roasted Rhubarb Topping
- 1 lb. fresh rhubarb
- 325g mixed nuts
- 1 cup rolled oats
- 1 jar Mrs. Bridge’s jam or marmalade
- 1 loaf crusty bread
- ¼ cup Greek yogurt
- 3 tea bags (1 tsp for 6oz)
- 7 tbs honey
- ½ cup milk
- 1 cup brown sugar
- Fresh fruit to garnish (figs, kumquats)
Cut 1 lb. of rhubarb into 3 inch chunks, cut on the bias. Wash and toss in 1 cup of brown sugar. On a lined baking sheet, place in the oven at 350 degrees for 10-15 minutes until tender. Broil for 1-2 minutes on medium heat, adding 1 tbs of honey to caramelize. Cool slightly before serving.
Toast a small handful of nuts in a dry pan over medium-low heat until slightly toasted. Once cooled chop into pea sized chunks.
Bring 2 cups of water and 2 tbs of honey to a boil. Add desired tea (5 tsp of loose tea) and remove from heat. Steep tea for 3-5 minutes . Remove tea after so as not to make it bitter.
Bring tea mixture to a light boil, adding 1 ½ cups of oats, reduce to medium heat and simmer for 4-5 minutes , stirring often, until desired doneness. Add 4 tbs of honey and liquid from the roasting pan of rhubarb. Mix in ½ cup of milk. Serve with toppings of fresh fruit, nut crumb, roasted rhubarb, and yogurt. Enjoy with a slice of sourdough toast and your favourite jam.
Recipe created by Crissie Brenton
CHECK OUT SOME OF OUR RECIPES
The Ultimate BBQ Board
This ultimate BBQ board can be customized but we definitely recommend keeping it over the top! Ingredients: 1 block Pete’s…Read More