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Poached Rhubarb & Ginger Granola - Georgie Mullen

POACHED RHUBARB & GINGER GRANOLA

Poached forced rhubarb, double-ginger granola and creamy Greek yog: my current hyperfixation breakfast.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings, with leftover granola

Ingredients

  • 50 g unsalted butter melted
  • 150 g maple syrup
  • 1 tbsp grated fresh ginger
  • 225 g chunky oats
  • 40 g plain flour
  • 75 g mixed seeds (I use pumpkin & sunflower seeds)
  • 70 g pecan nuts
  • 1 tbsp ground ginger
  • pinch of salt
  • Greek yoghurt to serve

For the rhubarb

  • 250 g caster sugar
  • 400 g forced rhubarb chopped into 6cm batons

Instructions

  1. Preheat the oven to 130°C (fan-assisted).

  2. Combine the butter, maple syrup and fresh ginger in a large mixing bowl. Add the chunky oats, plain flour, mixed seeds, pecan nuts, ground ginger and salt. Give everything a good stir to combine, then pour the mixture onto a lined baking tray and spread it into one even layer, compacting it down with the back of a spoon. Bake for 50-60 minutes, stirring twice throughout its cooking time, until golden brown. Leave it to cool and harden up, then transfer it into an airtight container, to store.

  3. Whilst the granola is baking, combine the caster sugar and 250ml water in a medium saucepan. Bring the mixture to a boil over a medium heat, then add the rhubarb, give everything a stir and reduce the heat to a gentle simmer. Cook for 3 minutes (2 minutes if your stalks are quite thin), then immediately remove the pan from the heat and set it to one side. The rhubarb will poach as the sugar syrup cools.

  4. Serve the poached rhubarb, and some of its poaching liquor, over thick Greek yoghurt. Finish with a generous handful of the ginger granola for a lovely breakfast.