Poached Rhubarb with Oats, Almonds & Honey
This recipe is from our ambassador Liz Earle MBE, for more recipes from Liz visit her website - Liz Earle Wellbeing
Rhubarb has also been linked to helping lower cholesterol levels by inhibiting certain enzymes involved in cholesterol synthesis. It’s low in calories (although this benefit might be negated by adding sugar or honey to counteract the tartness!), high in fibre, and a good source of vitamin K, calcium and potassium, so definitely a feel-good food we should make the most of while it’s in season.
- 200g rhubarb, chopped into small chunks
- 100ml orange juice
- 2 tbsp rosewater
- 3 tbsp honey
- 100g oats
- Generous dollop natural yogurt
- Handful toasted flaked almonds
- Prepare this the night before. Gently poach the rhubarb with the orange juice and honey for a few minutes until softened. Drain the cooking liquid into a bowl and put the rhubarb to one side.
- Add the rosewater to the cooking liquid, then stir in the oats and yogurt, together with half the cooked rhubarb and chopped nuts. Cover and leave in the fridge overnight.
- To serve, top with the remaining poached rhubarb and nuts and drizzle over a little extra honey to sweeten if needed.