I didn’t realise when I picked up a big, beautiful bunch of fresh rhubarb stalks from an honesty box on Mt. Tamborine that I’m the only one around here who actually likes the stuff. That turned out to be rather lucky as my enormous breakfast rhubarb crumble kept just me going all week and was a real joy to wake up to morning after cool, bright, Spring morning.
Crumble may seem like an indulgent start to the day, but if you think of it as a bowl of greek yoghurt, fruit, and baked oats it’s not so odd at all. I adapted this recipe to the morning by cutting down a lot on the sugar, although if you did decide to serve it with ice cream instead it’d still make a very tasty after dinner treat for the table.
Rhubarb Breakfast Crumble Recipe
1. Chop 1 bunch of rhubarb into thumb length pieces. Arrange in a baking dish and sprinkle with brown sugar. Cover in foil and pop in the oven at 180C (400F) for 20 minutes.
2. In a bowl or food processor, combine 1 cup oats, 1 tbs butter, 1 tbs sugar or honey, a drizzle of vanilla and a small pinch of ground cardimum if you’re feeling fancy.
3. Pull the rhubarb out of the oven, spoon the crumble mixture over top, and return to the oven uncovered for the final 10 – 15 minutes, or until the rhubarb is soft and the crumble is toasty.
4. Serve warm with a big dollop of greek yoghurt and a cup of tea.