This Little Pigs Grandma has the most amazing veggie patch this world has seen. Giant bulbs of garlic, luscious silver beet, gentle sweet peas and earthy potatoes are all blossoming in this little patch of delightfulness. One of this fine swine’s favourite foraged foods from Grandma Olives is glossy rhubarb sticks, ripe and ready to be stewed.
This little recipe number is an actual delight. Thrown together in a matter of minutes (if you chop and zest very quickly), you can have a gorgeous breakfast on the table and ready to eat as fast as you can say, “gosh isn’t eating fun!?”. So give this breaky number a crack and keep in mind that you could quite possibly have this as a light crumbly dessert with some custard instead of yoghurt! Oiiiinkkk!
Warm Ginger & Orange Stewed Rhubarb with Toasted Honey Oats
Feeds: 4 Hungry Piglets.
Prep Time: 10 Mins. Cooking Time: 10 Mins.
Ingredients for Fabulousness:
600g x Rhubarb
100g x Caster Sugar
1 x Orange
1 x Cinnamon Stick
1 x 3cm Thumb of Ginger
1 x Tbs Vanilla Bean Essence
2 x Cups of Oats
2 x Tbs Honey
2 x Tbs Peanut Oil
Big dollops of creamy local yoghurt for serving.
How to Make Fabulousness:
- Preheat oven to 250 degrees.
- Mix your oats (2 cups), honey (2 Tbs) & Peanut Oil (2 Tbs) together in a bowl then spread out onto a tray lined with baking paper.
- Pop in the oven for 10 mins or until the oats are a nice golden brown.
- Chop your rhubarb into 4cm lengths (put away the ruler piglets its just a guide).
- Zest your orange (for the uninitiated piglet, this just means gently grate off the orange part of the skin with the finest setting on your grater – leave the white behind) and then chop in half and squeeze out your orange juice.
- Peel and finely slice your ginger.
- Pop your rhubarb into a medium pot then pour in your sugar, orange juice, orange zest, ginger slices, cinnamon stick (1), 2 Tbs of water and vanilla bean essence (1 Tbs).
- Place on a high heat and bring to the boil then reduce to a simmer for 5 mins or until rhubarb has softened.
- Take your crunchy oats and serve into delightful bowls, top with a big dollop of yoghurt and a healthy spoonful or two of your warm stewed rhubarb. Head off to breakfast heaven piglets! Oink!
