Rhubarb, Rose & Almond Bircher Muesli
Recipe extracted from Smashing Plates by Maria Elia
Top Tips
You will need to start making this muesli 24 hours in advance to allow the oats to soak.
*If using rose extract instead of rose water, adjust the amount as it's much more concentrated - up to 2tsps, but taste as you go; you can always add more, but you can't take away.
For a variation top the muesli with a mix of almonds, roasted pumpkin, sunflower and sesame seeds, prepared by drizzling with olive oil, sprinkling with sugar and a pinch of cinnamon, and roasting until golden.
Yield
Serves 4
Ingredients
Ingredients
Method
Step 1
Put the rhubarb in a large saucepan with the honey and orange juice and poach gently over a low heat for approximately 10 minutes until the rhubarb has just softened. Cool and drain the cooking liquor into a jug and add the rose water (or extract).
Step 2
Mix the cooking liquor with the oats, cinnamon, yoghurt, half the almonds or pistachios and half the rhubarb. Stir to combine and refrigerate overnight, allowing the oats to soak.
Step 3
Serve the muesli topped with the remaining poached rhubarb, almonds or pistachios, and a drizzle of honey.
