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
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