Rhubarb & Apple Breakfast Parfait Recipe - SPRING
A delicious sweet spring dish from our new series of seasonal and nutritious recipes with Purusha’s resident chef Holly’s Garden Kitchen
Spring feels like it is finally here and we are busy down the kitchen garden planting seeds in the greenhouse and poly-tunnel for the year ahead. We like to start them off in a nice cosy environment to give them the best chance of sprouting, a sunny windowsill is also a great option if you want to get growing yourself. This week we’ve been sowing herbs like basil and coriander, vegetables, such as beetroot and lettuce, and also some flowers, cosmos, snap dragon and sweet peas! This is just a small selection of what we’ve got planted up in the last few days and I would encourage you to give it a go. It is so rewarding when you get to pick your own produce in a few month’s time!
One veg that we’ve grown in the kitchen garden year after year is rhubarb (yes technically a veg not a fruit). It is a perennial plant meaning it comes back every year with very little effort from us. My Mum loves to relay the story of when my sister and I were little and we use to pick the rhubarb and start chomping on it straight away. These days I prefer it cooked with a little added sweetness!
My recipe for March is for delicious rhubarb and apple parfaits. A perfect dish to change up your breakfast game or to enjoy as a dessert as it is like a healthy crumble. It is so pleasing to the eye with the different layers, and it certainly tastes as good as it looks. If you can’t get your hands on rhubarb or want to try this in a different season, this recipe will also work well with any sort of berries.
Enjoy, Holly
Rhubard & Apple Breakfast Parfait
Serves – 2
Time – 25 minutes
Ingredients
200g rhubarb
X2 apples (I used Bramleys)
½ tsp ground ginger
X1 orange, zest and juice
X1 tbsp maple syrup or honey (you may like a little more if you have a sweet tooth)
150g Greek yogurt
X4 tbsp granola
Method
Pre-heat the oven to 200C fan. Cut the rhubarb into small chunks. Peel the apples and chop them into similar sized pieces as the rhubarb.
In an oven proof dish, place the rhubarb on one half and the apple on the other side. Sprinkle over the ground ginger, orange zest and juice and the maple syrup. Mix in being careful to keep the rhubarb and apple separate. Place in the oven and cook for 10 minutes before carefully stirring, again to keep separate, and then return to cook for a further 5 minutes. The fruit should be soft when it’s done. Leave to cool for a few minutes.
Using a fork, mash the apple and then the rhubarb until you’ve created a puree of each. Spoon the apple into the bottom of the serving glasses. Then add the rhubarb on top, followed by the yogurt and then finish with the granola.
You can eat this straight away or make ahead for the following day’s breakfast.
