Rhubarb Baked Oatmeal with Caramelised Banana and Blueberries
Tuesday, February 16, 2016
I always try to make use of what Mother Nature has to offer from my neck of the woods. Sometimes I find obscure things and I buy them because they're in season and didn't travel half way across the world with with a crate of coconuts to get to me. Then I can't figure out what to do with them. As grateful as I am, there's only so many things you can do with purple carrots and sprouting cauliflowers (is that a thing? I'm not sure) for 4 months straight, Mother Nature.
So, when I found myself in the rhubarb section, I was sceptical, mainly about whether I would actually make use of them and not leave them at the back of my fridge until they're become unidentifiable.
The problem was, rhubarb is renowned for its dessert reputation and its recurring features in pies, crumbles and cobblers at this time of year. But as much as I'd love to be a little brunette Martha Stewart, I'm just not that gal. I don't like baking, I haven't been able to find my rolling pin in months, and I don't have the patience for finicky pie crusts - but most of all, (and please don't throw unidentifiable refrigerator contents at me for saying this) I just don't love dessert.
Don't get me wrong, I have a pretty salty tooth, but I do like something sweet as much as the next person, just in small doses (despite this being a pretty huge dose) and post something salty, the best place to put this into play? Brunch. It's the 'order of pancakes' for the middle move, that way you get the best of both worlds.
So, I leave you with a pretty delicious brunch recipe, using this season's fruit MVP along with some others that probably did arrive in this country along side a bunch of coconuts and mangoes, but nevertheless make the dish crazy tasty, so don't judge.
Rhubarb Baked Oatmeal
with Caramelized Banana and Blueberries
3 STICKS RHUBARB
1/4 CUP BLUEBERRIES
1 BANANA, SLICED
1 TBSP COCONUT OIL
2 TBSP COCONUT PALM SUGAR,
1 TBSP BROWN SUGAR
1 TBSP HONEY
2 TBSP RAW PLANE SUGAR
2 CUPS ALMOND MILK