Poached Rhubarb with Blood Orange, Yoghurt and Pistachio Granola
By OcadoLife
Published on 14 December 2023
This beautifully bright Poached Rhubarb with Blood Orange, Yoghurt and Pistachio Granola makes a delicious healthy brekkie, but can double up as wholesome pudding too. It was created by cook and author Kathy Slack, who says, “This simple technique for cooking the rhubarb means there’s no mushiness, as it cooks the stems without them disintegrating. If you like, swap the pistachios for walnuts or almonds, and try infusing the poaching liquid with other flavours – rosemary, saffron or vanilla all work well.” Looking for more breakfast recipes? Look no further.Time and servings
25 minsTotal time
Serves 4329 kcal/serving
10 minsPrep time
15 minsCooking time
Ingredients
- 500g forced rhubarb, cut into 3 cm batons
- 4 tbsp runny honey
- 4 blood oranges, 2 juiced and finely zested, 2 peeled and sliced into rounds
- 25g unsalted butter
- 3 tbsp jumbo oats
- 25g shelled pistachios, chopped
- 25g chopped hazelnuts
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 8 tbsp plain yoghurt
Method
Step 1
Arrange the rhubarb in a single layer in a heatproof dish. In a pan, combine 3 tbsp of the honey with the orange juice and zest and 250ml water. Bring to the boil, stirring until the honey is dissolved, then pour the syrup over the rhubarb to submerge. Cover and leave to cool for at least 2 hrs or ideally overnight. The warm liquid will very gently cook the rhubarb, so it becomes soft without losing its shape.Step 2
To make the granola, melt the butter in a frying pan over a medium heat. Add the oats, pistachios, hazelnuts and pumpkin and sunflower seeds; toast for 5-8 mins, stirring, until golden. Reduce the heat, add the remaining 1 tbsp honey, then toss for 1-2 mins more. Tip onto a lined baking sheet; leave to cool and crisp up into clusters.Step 3
To serve, divide the yogurt between 4 bowls. Top with the orange rounds, rhubarb and some of the poaching liquor, if you like, followed by a scattering of the granola. Chill leftover granola in a sealed container for up to 5 days; and leftover rhubarb for up to 3 days.