I have combined rhubarb and apple, with vanilla yogurt and a pistachio granola today – but this could be made even faster with fresh fruits such as berries or mango. You could also top any muesli you have on hand (see my goodstart muesli for another topping idea – https://beachkitchen.com.au/2014/01/26/good-start-home-toasted-muesli-with-quinoa-and-chia/ ).
The recipe for each of the three components is set out below. I made the three components in advance, spooned into jars until ready to combine and serve.
When ready to serve, simply layer in glasses – starting with the rhubarb and apple, then the yogurt and sprinkle with granola. Enjoy!
Rhubarb and Apple
- Bunch of rhubarb (there were 9 stalks in my bunch)
- 2 apples
- 1/4 cup orange juice (being juice of about 1 large orange)
- 2 Tablespoons rice malt syrup (or substitute honey) (Note that I used rice malt syrup to reduce the amount of sugar in the recipe but to help sweeten the tartness of the rhubarb)
- 1/8 cup of castor sugar
- 1/4 cup water
Trim the rhubarb leaves and discard. Clean the rhubarb stalks. If you have particularly thick rhubarb you may want to “string” them so that they aren’t tough when cooked – you do this by slicing a small incision at the end of the stalk and pulling to remove the thin, spaghetti like skin of the rhubarb. I selectively string the large pieces and leave the smaller pieces as they are. Chop the stalks into 3 – 4 centimetre pieces.
Peel and chop the apples into chunks.
Add the orange juice, rice malt syrup, sugar and water to a medium saucepan. Simmer for 2 – 3 minutes, or until the sugar dissolves.
Add the apples to the saucepan and simmer for about 5 minutes. Then add the rhubarb and simmer for a further 5 minutes. After 5 minutes, turn down the heat and cook with the lid on for 5 minutes more. Turn off the heat and leave covered for a further 15 minutes.
Blend with a stick blender to produce a smooth puree. Refrigerate until ready to serve. (The rhubarb and apple also makes a beautiful crumble or pie filling).
Pistachio Granola (Gluten Free)
Note this makes a small amount of granola to be used as a topping – you could add more grains or double the quantities to produce a larger yield.
- 1/2 cup whole, unsalted shelled pistachios (or chopped if you prefer)
- 1/2 cup flaked almonds
- 1/2 cup L.S.A (Linseed, Sunflower and Almond meal)
- 1 Tablespoon chia seeds
- 1/4 cup pepitas (or other seeds such as sunflower seeds)
- 1 Tablespoon sesame seeds
- 1/4 cup threaded coconut
- 2 Tablespoons maple syrup (or substitute honey)
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla extract
The granola is meant to be a “clustery” type, crumb granola. The key to making granola that clumps together is baking in a single layer, without turning on a low temperature for a long period (or even better cooking at a low temperature, then turn off the oven and leave the dish in the oven overnight to crisp up).
Turn on the oven to 50 degrees celsius, or as low as it will go. Line a baking tray with baking paper.
Combine all dry ingredients (except for the coconut – which tends to burn, so I only add at the very end) in a bowl. Separately combine the wet ingredients, then stir through the dry ingredients. Spread in a thin single layer on a baking sheet and place in the oven. Leave the granola in the oven for an hour or two, then turn off the oven and leave overnight or for a few hours. Stir through the coconut when the granola is done. You can use this gluten free granola as a topping for yogurt or as a crumble topping for desserts – or simply enjoy as you would as a breakfast cereal.
Coconut Vanilla Yogurt
- 2 Tablespoons of coconut milk
- 1 Vanilla bean, split
- 1.5 cups yogurt
Split the vanilla bean and scrape the vanilla seeds into the yogurt, then fold the coconut milk through the yogurt. Refrigerate until ready to serve.