Tuesday, May 17, 2011

Bircher muesli and rhubarb compote - recipe

Bircher museli is one of my favourite breakfasts so, fortunately, it's really easy to make.  I made a basic version, with rhubarb compote to go with it.  It's great topped with nuts, seeds, berries etc - whatever you like really.

Bircher muesli recipe (serves four):
200g rolled oats
350ml apple juice
100g or so natural yoghurt
Honey to drizzle (I actually used maple syrup but honey is more usual!)

Nuts, fruits, seeds etc to top.  - on this occasion rhubarb compote. 

Demuths got in touch to tell me about their favourite topping: sour cherries, grated pear, toasted pecans, flax seeds, which sounds amazing!


Put oats and apple juice in a bowl.  Cover and refrigerate overnight (a couple of hours would probably do it if you're in a rush)

The next morning, stir in natural yoghurt (add a little more if you want).  Drizzle with honey and chosen toppings.

Rhubarb compote recipe:
400g rhubarb
6 tablespoons water
3 dessert spoons caster sugar
1 piece stem ginger, finely chopped

Chop ends off the rhubarb and discard.  Chop the rest of the rhubarb into pieces approximately 2 cm long (but don't worry about being exact).

Place in saucepan with water, sugar and stem ginger.  Cook over a low heat until the rhubarb breaks down, approximately 10-15 minutes.  Taste your mixture, to check if you need more sugar - rhubarb can really vary.
Oats soaking up the apple juice

The chopped rhubarb - not as pink as it sometimes is

Rhubarb compote

Yummy breakfast - bircher muesli with rhubarb compote

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