Friday, April 27, 2012
My absolute favorite time of year is spring, mostly because it means that rhubarb is in season. I seriously love rhubarb and I always look forward to playing around with new rhubarb recipes. I made a gluten free rhubarb upside down cake and it was delicious but I had a little extra leftover rhubarb and decided that it would be a great breakfast topped with quinoa and gluten free oats. It was really quick to put together and the best part of spring rhubarb is that it does not require a lot of sweetener to take away the sourness. I kept it simple to let the rhubarb shine through.
I prefer minimal toping on my rhubarb, mostly just enough to cover the pink goodness underneath, but if the topping is what you are after, load it up. I baked these the night before and warmed them in the oven in the morning. They are also great topped with organic unsweetened yogurt. Rhubarb bakes down a lot so make sure you have lots in your baking dish.
Rhubarb Breakfast Crisp
Enough chopped rhubarb to fill each ramekin or baking dish. Drizzle the rhubarb with a little raw honey or stevia.
1/4 cup cooked quinoa or quinoa flakes
3 tbsp whole oats
2 tbsp oat flour
1 tbsp ground flax
1 tbsp coconut oil
1 tbsp maple syrup or honey
1/2 tsp cinnamon
pinch of sea salt
1 tsp vanilla
I used two latte mugs for my baking dishes. I filled each mug with rhubarb and topped each with the quinoa and oat mixture. For the topping: mix everything together and place over the chopped rhubarb. Bake at 350 degrees until lightly browned and the rhubarb is bubbling up. Approximately 25 - 30 minutes.