It feels like each time I post here, I apologize for my scarce appearances on the blog. I do feel overwhelmed at times. Managing, or micro-managing, a PhD, writing and photographing a cookbook, maintaining a blog, preparing the future after my doctoral studies take all my time. And then, I try my best to exercise, go out, see friends, spend time with my boyfriend, read or simply keep up with the outside world. I am very much looking forward to June, when things should start to slow down. In the meantime, I became totally smitten with this rhubarb granola recipe. Yes, you read that right. There is rhubarb IN the granola.
The idea comes from here. It is very cool. Instead of making the oats and seeds clump together with loads of sugar and fat, it uses rhubarb. Of course, everything tastes better with a reasonable amount of sugar and fat, so I don’t leave them out completely. And because I had leftover rhubarb, I used it in a smoothie, raw. I always use ginger to make my smoothies spicy and tangy. Rhubarb does just that and it is a lovely change. Now, I am contemplating making granolas out of other fruit and vegetables, such as carrot, apple or even banana. Sounds good!
Before you embark on the recipe, just know that sometimes, granolas end up being too “soft” and moist. Either you like it this way (and store it in the fridge), or you want it really crunchy. Then, don’t let it bake longer, it will only burn the granola. So take it out and let it cool down completely, which draws some moisture out. Then, pop it back in the oven for 10 minutes or so. It is like biscuits (from the French bis-cuit or “baked twice”): Baking it twice makes it crispy!
Makes 1 jar
- 150 g cooked rhubarb
- 100 g pitted dates
- 300 g rolled oats or grains
- 100 g buckwheat groats
- 1 handful grated coconut
- 1 handful nuts / seeds
- 2 tsp coconut oil
- 2 tbsp olive oil
Preheat the oven, 175 degrees.
Blend the rhubarb with the dates. You get a puree.
Fold all the ingredients in the puree.
Spread on a rack lined with baking paper. Pop in the oven for 10 minutes. Take it out, break the clumps, turn them upside down and bake again, around 15 minutes.
Let the granola cool down before storing it in a jar. Bake again if too moist, as mentioned above.
- 2 rhubarb stems (raw)
- 1 apple
- 1 small banana
- 1 handful blueberries (or any berry)
- 1 beetroot
- 1 carrot
- 1 tsp almond butter (or other nut butter)
Blend with as much water as desired and sip.