Summer has arrived! Well almost. I’ve been told that 1st of May is officially the first day of Summer. But in reality I think 1st of June is more like it… This past week(s) has been pretty crazy with lots of things to do, places to be and many exciting opportunities and projects coming my way. There is so much excitement and anticipation in the air right now, I find it a little tough to stay grounded at times. Wise from previous life experience, I am mindful not to burn out, which can so easily happen. I’m sure we have all been there… Even when it is positive stress, it can still become to much. Not good.
So what to do? Well, eating well is certainly top priority since we need even more resources to draw from when life is extra busy. However, time is usually a factor, so eating well on the run is an art in itself, I think. OK, so by now you have probably figured out that I love breakfast, like to keep it simple, have a slightly sweet tooth and enjoy spending as long as possible in bed in the mornings. So as much as I like porridge, it’s takes a little too long for my liking. Smoothies are more in line with my time schedule, but not always suitable. Enter Overnight Oats. In a Kilner jar. This is the ultimate breakfast on the run. It takes no time at all to assemble the night before and is easily portable. Goodness in a jar. Extra time in bed. What more can you ask for when life is in full flight?
This recipe is the taste of Summer, with both strawberries and rhubarb in the same dish. I can still remember the big leafy rhubarbs we had growing at home in the garden at the back of the house. Me and my brother used to pick the tender stalks to chew on. Scrunching our faces from the tartness. I can still vividly recall those fond childhood memories every time I eat fresh rhubarb.
This dish has another Swedish element to it as the idea of adding Earl Grey tea to the compote came from a Swedish cookbook I got as a present this Christmas. Earl Grey is my favourite black tea. It has such a comforting feeling and the aromas of bergamot gives a depth which “normal” black tea lack. At least that’s what I think.
Originally I planned to pair this rhubarb compote with a different partner, to share with you. But after using some leftover compote I had made last weekend, with my breakfast earlier this week and loving it so much, I decided to this combination was worth sharing instead. And surely you don’t mind another breakfast recipe?
Have a taste of Summer. Make it portable. Take time to savour it. Visualize all the possibilities which lays ahead in the weeks and months to come. We are almost there. Spring has sprung. Get ready for the next season ahead 🙂
A little note about this recipe; The rhubarb compote will make about four servings. You can pair it anyway you like really. It’s equally nice hot or cold. The compote will keep in the fridge for a few days. Personally I like the addition of chia seeds to my overnight oats as they help soak up the liquid and create a nice creamy consistency. That they are little power houses of nutrition is an added bonus. Use a plant based milk if you wish to keep the dish dairy free and use gluten free oats for a gluten free breakfast option. There isn’t much sugar in this recipe. I have only used honey to stew the rhubarb which also gives them an amazing flavour. No sugar added for the strawberries. If you do find the whole thing a little tart then adjust to your own taste preferences.
Overnight Oats with Earl Grey Infused Rhubarb Compote
For Rhubarb Compote:
4 stalks of rhubarb, washed & roughly chopped
2 tbsp raw clear honey – preferably local
1 Earl Grey tea bag
4 cardamom pods
1 tbsp vanilla bean paste – or vanilla extract
1 tbsp arrow root powder
100 ml water
For Lime Marinated Strawberries:
200g strawberries, washed and halved
juice of 1/2 lime
For Overnight Oats:
Approx 1/2 cup rolled oats, preferably organic – use gluten free if necessary
1 tbsp chia seeds
Milk of choice – enough to cover the oat mixture
Start by marinating the strawberries. Add strawberries and lime juice to a bowl and toss until the berries are well coated in the juice. Place the bowl in the fridge, covered, until you want to use them.
To make the Rhubarb Compote: Add the chopped rhubarb to a large heavy based saucepan. Add in the honey and stir until the rhubarb is well coated. Stew them gently on a medium heat until yo have a creamy consistency of rhubarb deliciousness. It will take about 30min. Once your compote is almost smooth, remove from heat. In the meantime make your tea by putting the tea bag plus the cardamom pods in a mug. Add about 100ml of boiling water. Cover the mug with a small plate and let the whole thing infuse for about 5 min. Take out the tea bag and pods before adding the tea to the rhubarb compote.
To thicken the compote mix 1 tbsp arrow root powder with 1 tbsp water in a glass, into a thick paste. Add the arrow root paste to the rhubarb compote and stir until it has thickened up. It will take about a minute. Add the vanilla bean paste in last thing and give the whole thing another whirl. You can serve the compote as it is, warm with anything creamy or keep it plain. To use it with your overnight oats for the following day, let it cool completely before you add it to the Kilner jar.
I have found using a Kilner jar the very best for practicality, so getting one is well worth the investment. Start by adding the rhubarb compote as the bottom layer. The add your rolled oats, plus chia seeds. Pour your choice of milk on top of the oats until just covered. Give the whole thing a twist with a spoon to get the chia seeds to spread evenly amongst the oats. Close the lid and store your jar in the fridge overnight. In the morning, just take the jar from the fridge and top with your lime marinated strawberries. Indulge having a dessert for breakfast. If you are on the run – simply grab and go for a date with Summer later.