Roasted Rhubarb & Quinoa Granola Crumble
Rhubarb is a fruit that I don’t normally buy, not because I don’t like it but because if grows like a weed and you can usually harvest your own whether in your garden or along some verge side. Or maybe a generous neighbour keeps handing you a bunch because they have too much. I have planted rhubarb several times in our garden only to see it grow and then die off from wind or sea spray. I had given up, perhaps Muriwai is not the right conditions for it but then I discovered my neighbour has an abundance of it and assured me it should grow fine. As well as a large bunch of this dark red rhubarb she also gave me a rhubarb plant from her garden…a hardy variety apparently that should grow fine. I will give it one more try this year, perhaps my friends magic touch will bless my plant.
We had this dish as a dessert with ice cream but it made a really nice breakfast the next day, without the ice cream of course.
A tip to keep the rhubarb red and retain its shape is to bake it rather than simmer it in a pot.
1cup of fruit juice
Heat oven to 180C
Wash and cut the rhubarb into 2 inch pieces and lay on a baking tray
Whisk the honey and fruit juice together pour over rhubarb.
Bake for 20 mins.
2 cups quinoa
200g pumpkin seeds
200g sunflower seeds
100g coconut thread
2tbsp sesame seeds
70g sliced almonds
2 tbsp vegetable oil
Place the quinoa in a pan with 4 cups of water and simmer gently until the quinoa expands (approx 5 mins). Drain the quinoa completely.
Combine the quinoa and all the other ingredients together in a large bowl.
Spread onto a non stick baking tray or tray covered in baking paper.
Bake for 15 minutes or until golden brown.
Assemble by placing the rhubarb into individual pots or a large family size dish, top with the quinoa crumble and serve immediately. Or if you want to prepare in advance then reheat the whole dish like you would a conventional crumble it should take about 20 minutes to reheat from cold.