Saturday, May 30, 2015

'Rhubarb-Coconut Heaven' for breakfast

It's rhubarb season, so I'll be spoiling you with two breakfast recipes in which this vegetable perfectly fits. This week a layered treat, next week poptarts. Rhubarb is one of those ingredients you'll most likely find in a crumble or a pie. But you can do way more with it than just that. Since it's so versatile, you can even use it to make ice-cream or lemonade. Search for rhubarb recipes on Pinterest, you'll find loads of 'em.
I discovered that the rather sour flavour of rhubarb matched with the sweet flavour of coconut way better that I had expected. So I used Provamel's new Soya Coconut to create this layered treat. The new Soya Coconut also works great to create dressings, smoothies and morning 'yoghurt' bowls. Hope you enjoy this one. Let me know if you've tried it!

Ingredients: (serves 6)
2 cups rhubarb, stems removed and chopped in 1 cm chunks
1 cup strawberries, chopped
1/2 cup grapefruit juice
4 tbsp raw sugar
Provamel Soya Coconut 3/4 cup coconut flour
1 cup rolled oats
2/3 cup raw sugar
2/3 cup soy butter, melted
Additional toppings like fruits or nuts

1. For the rhubarb mash
Let rhubarb, strawberries, sugar and grapefruit juice boil on a low temperature for at least 10 minutes. Or until it reaches a consistency you like. I like mine a bit thicker, so I let it on the fire for about 15 minutes. When done cooking, pour this in a new bowl and put it in the fridge while making the cookie crumble.

2. For the cookie crumble
Mix all the dry ingredients in a large bowl. Pour melted butter over the dry ingredients. Make sure they are well combined. Put this on a baking tray in an 180° oven for 45 minutes. Let this cool before using.

3. For the layered rhubarb-coconut treat
Make sure to use nice cups or glasses, because well presented food tastes better by definition. Start with 3 tbsp of rhubarb compote, add 4 tbsp of Soya Coconut and finish with 2 tbsp of crumble. You can finish off with whatever kind of fruit or nuts you want to. I used raspberries and almond for this one.

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