Roasted Rhubarb with Chunky Fig Granola

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Everyone who is lucky enough to have me around (ha!) knows I simply adore simple foods. Nothing complicated, but instead, celebrating fresh seasonal vegetables and fruit. Taking simple and flavourful gifts Mother N creates and making it shine on a plate. So try to do the same. Respect the nature and its beautiful gifts, appreciate the colours, appreciate the flavours and the ability to pamper your tastebuds with all things nice. :)

People forget about clean flavours of simple foods.

I recently went to a beautiful vegan fest in Bristol. Place filled with great energy, love, compassion, sunshine and gorgeous food pf course. One of the stalls offered African stews with very yummy sides, including spicy rice. Well, what was supposed to be very tasty and nourishing turned into an overheated rice that had gone off. And before I knew it, I ended up lying in my bed with food poisening. I couldn´t eat anything, I could rarely drink water.

To get some energy back, I slowly started munching on bananas, cooked potatoes with tiny bit of sea salt, apple puree and cooked rice. Rice that I cooked myself, of course. :) And actually, I was so unbelievably grateful I could have had such a simple food that my body accepted (without the need of running to the toilet 8 times after eating it:), that I have fallen back in love with very simple foods. When I started feeling more adventurous, I felt like eating toasted sourdough and toasted oats. And oh man, do I love toasted oats now! Nothing exciting, I know. Simply toasted oats ina a pan. But the nutty flavour of toasted oats and their dryness just gets me. And to be honest, oats is one of my favourite foods. They win in a porridge, they win on their own, they win as a flour, they win dry with nothing to it, they win as a granola. Bingo! Granola! Another gorgeous food that I couldn´t get enough after getting my belly back to normal. And because I was after very large and chunky lumps and clusters, I needed to come up with a recipe that would be chunky, crunchy and packed full of godness. And godness me, here it is!

Because the rhubarb season is here, I couldn´t help it. I had to eat the beautifully pink rhubarb roasted in orange juice, vanilla and star anise. And topped it with my chunky granola. Such a combo! And you know what´s even better? Adding figs to the granola and then serve it with roasted rhubarb. Because Rhubarb and dried figs might be one of my lastest favourite combos. Sweet but tart soft rhubarb with crunchy fig granola clusters. Just like a dream. Eat with a spoonful of yoghurt.

Because mornings should be devoured. And appreciated as a gift. Because it´s a gift to wake up to a new day that´s full of chances, happiness and love.

 

 

Roasted Rhubarb with Chunky Fig Granola

for the rhubarb:

3-4 stalks of beautiful rhubarb

vanilla bean, seeds scraped out

2 stars of anise

1 organic orange (you will be using the zest, so oragnic is the best option)

2-4 tablespoons pure maple syrup

 

for the chunky fig crumble:

2 cups old fashioned oats

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup shredded coconut

1/2 cup almonds (optional, but very tasty)

1 cup dried figs (organic and unsulphured, chopped)

2 tsp cinnamon

tiny pinch of sea salt

1 very ripe banana

3 big spoonfuls of tahini (sesame seed butter)

1 tablespoon maple syrup

 

Let´s start off by baking your granola so it has time to cool off while you will be cooking your rhubarb. Deal?

Preheat oven to 180°C. Line a baking sheet with baking paper.

In a big bowl, mix together oats, seeds, chopped almonds if using, shredded coconut, cinnamon and a tiny pinch of salt. Add in your chopped figs that you removed the tiny stem from.

In a little bowl, mash banana with fork and mix in tahini and maple syrup until a thick paste forms.

Now for a fun bit. Using your clean hands, incorporate the banana and tahini paste into your oat mixture so everything is licky-sticky and all of the oats start to glue together.

By taking hanfuls of granola mixture, squish it in your palms and drop onto baking sheet. You should end up with chunks of what will soon be gorgeous granola clusters. If the cunks are too big, simple break them into smaller bits.

Bake in the preheated oven for about 20-30 minutes, depending on the size of chunks. Don´t burn the granola, it will crips up more as it cools. It is ready when it smells wonderful and looks golden.

Let cool and store in an airtight container or a glass jar until devoured to the last oat.

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And now, let´s bake our rhubarb.

Wash your rhubarb, cut into chunks and spread all over your baking sheet in a single layer.

Wash your orange and peel it. Save the peels. Halve the orange, juice it into a mug. Mix in maple syrup, vanilla seeds and crushed stars of anise.

Drizzle it over your rhubarb. Toss it all together. Mix in the peel of an orange as well. The peels will release its natural oils into your rhubarb. :)

Put to the oven and bake at 180°C for about 15-25 minutes until the rhubarb is soft but not too mushy.

Serve with a dollop of yoghurt and fig granola clusters or on top of your porridge, yoghurt, toast or pancakes.

 

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Kazdy kto je tak stastlivy, ze ma pozna a ma ma v zivote (ha!) vie, zezboznujem jednoduche jedla. Nic komplikovane, ale namiesto toho zboznujem oslavovat krasnu sezonnu zeleninu a ovocie. A to je asi aj to co kazdy chce- jednoduche a velmi chutne jedlo, kde zaziaria dary Matky Zeme. Pokuste sa o to iste. Pokuste sa respektovat a nesmierne si vazit to, k comu mame tak blizko; plody zeme a och rozne nadherne farby, tvary a uzasnu chut. Vazme si co mame a rozmaznavajme tym vsetkym vybornym nase chutove pohariky. :)

Myslim, ze ludia na jednoduchost naozaj casto zabudaju. Zabudaju, ze nemusia mat v kuchyni nespocetne mnozstvo korenin aby mohli pripravovat jedla, ktore bude rodina (a aoni sami) zvboznovat. Teda, len ak sa nejedna o indicke jedlo, kde su tie koreniny perfektne obohatenie jedla :).

Nedavno som si presla otravou jedla. Nestastnou nahodou som na jednom festivale zjedla ryzu, ktora musela byt niekolko dni stara a prihrievana. S tym moje telo nesuhlasilo, nechcelo mat predsa v tele nieco, co mu spravi zle. Sikovne, nonie?! :) A tak mi telo protestovalo voci vsetkemu co som do seba dostala. Par dni som zila len na vode. Po case som naozaj potrebovala energiu a tak som sa natiahla po bananoch. Ked som sa s bananmi dokazala vysporiadat, narad prisli varene zemiaky supke a posypane s troskou morskej soli. Myslim, ze som si nikdy viac neuzila tu chut zemiakov tak ako teraz. Jednoduche jedlo, ktore chutilo ako keby bolo pripravovane tym najlepsim sefkucharom. Dalej na rad pristupili opecene vlocky. Nic komplikovane, len som ich opiekla na panvici do vonava a zlatista. A viete co? Tie vlocky boli jedny z najlepsich ake som kedy jedla. No a ked uz sa telo zbavilo vsetkeho co mohlo, vrhla som sa na ryzu. Uvarena ryza s troskou soli. To uz bola aka mnamka!

Sama som bola prekvapena ako nazaj malo staci cloveku ku stastiu. Jednoduche jedlo, ktore ma samo o sebe uzasne cistu a jednoduchu chut.

Naozaj vzdy mi chutili ovsene vlocky. V akejkolvek podobe. Ci su uvarene ako tepla ranajkova kasa do chladneho rana, ci su vo forme ´overnight oats´, ci z nich zomeliem muku, alebo ci su v granole. Alebo ci su len tak opecene, vzdy som ich zboznovala.

Zacala som experimentovat s granolami, pretoze som chcela tu chrumkavost vlociek vo vacsich kusoch – granola s chutou skorice, susenych fig, semiacok a v podobe velkych chrumkavych kusov. To je ako sen. Po troske experimentovania som prisla na figel, ktory z par ingrediencii vykuzli chrumkave granolove nebo.

No a kedze je tu kratka no za to chutna sezona ruzovej rebarbory, musela som to vyuzit.
Pecena sladko-trpka rebarbora, ktoru som pred pecenim poliala pomarancovou stavou a ku tomu krasne chrumkava, sladucka figova granola. Podavajte s lyzicou jogurtu a naozaj toho v zivote vela nepotrebujete.
Pretoze ranajky by mali byt vzdy uzasne, chutne, nadherne a oslavovane. Oslavovane vanmi, priatelmi, rodinou a vasimi chutovymi poharikmi. Mali by sme byt vdacni za rana plne chuti, novych moznosti a uzasneho startu do noveho dna. No a verte, ze s takouto granolou sa vam to podari.

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Pečená rebarbora s figovou granolou

na rebarboru:

3-4 stonky krasnej rebarbory

1 pomaranc (najlepsie v bio kvalite nakolko budete pouzivat pomarancovu koru)

vyskrabkane semiacka z vanilkoveho lusku

2 hviezdicky anizu

2-4 lyzice javoroveho sirupu

na figovu granolu:

2 salky ovsenych vlociek

1/2 salky slnecnicovych semiacok

1/2 salky tekvicovych semiacok

1/2 salky struhaneho kokosu

1/2 salky mandli (nemusi byt, no s mandlami je to svetove!)

1 salka susenych fig (organicke, nesirene:) a pokrajane na kusky)

2 lyzicky mletej skorice

stipka morksje soli

1 pekne prezrety banan

3 kopcovite lyzice tahini (sezamova pasta)

1 lyzica javoroveho sirupu

Najprv si spolocne upecme granolu, aby mala cast vychladnut, ked sa nam bude piect rebarbora.

Ruru si predhrejeme na 180°C. Plech na pecenie si vylozime papierom na pecenie.

Vo velke mise si spolu zmiesame vlocky, semiacka, orechy ak pouzivame, kokos, skoricu a stipku soli. Primiesajte aj na kusky nakrajane figy, ktore ste pred krajanim zbavili malickej stopky.

V miske si vidlickou poriadne popucime nas prezrety banan. Primiesame tahini a javorovy sirup. Vymiesame dokym nam nevznikne hustejsia pasta.

A teraz nasleduje ta zabavna cast. Tahini-bananovu pastu vlejte na vlocky a RUKAMI vsetko poriadne premiesajte. Vsetko s laskou masirujte az dokym nebudu vsetky vlocky pokryte tahini pastou.

Potom granolu prelozte na peciaci plech tak, ze si cast granoly vezmete do ruky, stlacite a pustite na plech. Mali by vam takto vzniknut kusy pozliepanej granoly. Takto postupujte s celou granolou. Ak sa vam budu zdat niektore kusy velmi velke, jednoducho ich rozdrobte namensie kusky.

Granolu pecte vo vyhriatej rure cca 20-30 minut, dokym nebude vsetko nadherne vonat. Dajte si pozor, aby ste granolu nespalili. Pecte len dovtedy dokym nezacne byt jemne zlatava a krasne vonava. Pocas chladnutia schrumkavie.

Granolu nechajte vychladnut. Skladujte ju v uzatvaratelnej nadobre alebo sklenenej flaske dokym nie je cela prec.

Teraz sa pustme do nasej rebarborky.
Ruru mate stale zapnutu, tak ju nehajte pekne bezat na 180°C tak ako je.

Umyte ju, nakrajajte na kusy a poukladajte na pekac v jednej vrstve.

Umyte si aj pomaranc, osupte ho. Supky si dajte stranou.

Pomaranc rozkrojte, vytlacte z neho stavu, ktoru zmiesajte s javorovym sirupom, vanilkovymi samiackami a popucenym anizom. Premiesajte a vsetko pekne vylejte na rebarboru. Jemne stavu s rebarborou premiesajte, posypte pomarancovou korou (ta pocas pecenia uvolni svoje nadherne vonajuce oleje) a dajte piect do vyhriatej rury na 180°C. Pecte priblizne 15-25 minut. Cas pecenia zalezi na tom ake velke kusy rebarbory peciete.
Chcete ju mat upecenu do jemna, no nie tak aby bola rebarbora az prilis makka. Mala by si stale drzat svoj tvar.
Nechajte trosku vychladnut a podavajte s jogurtom a vela figovej granoly.  Ta trosku trpka cjhut rebarbory sa naozaj perfektne hodi k sladuckej figovej granole. Alebo si pecenu rebarboru navrstvite na vasu ranajkovu kasu, na lievance, pridajte si ju do jogurtu alebo na toast. Mnam.

 

 

 

 

 

 

 

 

 

 

 

 

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