Yesterday was one of those mornings. The weather was dreary, bleak and the painful bite of the winter cold permeated the air. Its mornings like these that demand a breakfast that will immediately motivate, cheer up and improve even the worst of moods.
For me, this means starting the day with my rose poached rhubarb. Nothing gets me more motivated for the day ahead than with this delicious and uncomplicated breakfast. It’s simplistic yet layered with complex flavours that cohesively unite in one divine mouthful.
There are so many exquisite hidden flavours in this dish that it far ellipses the category of breakfast. Rhubarb is one of my favourite seasonal ingredients and I try to combine it into as many dishes as possible. It’s unusual tart but sweet tang is addictively delicious.
Here, the rhubarb is combined with a rose and vanilla flavoured syrup and poached so briefly that the stems develop a soft and tender texture, yet still retain their shape. The tart rhubarb contrasts perfectly with the sugar syrup and proves to be the perfect topping to be complimented by a good quality yogurt.
I used a thick vanilla bean greek yogurt to balance the sharp tang of the rhubarb and the sweet rose syrup. Honeycomb was also used to add further sweetness. This dish is so incredibly beautiful to look at…so much so, that I usually find myself ogling the plate for longer than what should be considered ‘normal’.
Rose poached rhubarb is the perfect breakfast mixed into a bowl of yogurt and topped with crunchy nuts or even as a dessert complimented by a scoop of vanilla bean ice cream. It can even be prepared ahead of time so in the morning all that needs to be done is dish up! So spice up your usual bland breakfast with my rose poached rhubarb. It’s an incredibly simple and elegant way to kick start and motivate for the long day ahead.
- 1 bunch of rhubarb, stalks trimmed and cut into 8cm pieces
- 100g of caster sugar
- 50ml of rose water
- 1.5 cups of water
- 1 vanilla bean, middle split open
- 500g good quality yogurt
- 4 pieces of honeycomb
- 50g of pistachios
- In a large cast iron skillet (or saucepan), place the rose water, water, half the sugar and vanilla bean.
- Bring to a simmer, gently add the rhubarb stalks.
- Simmer the rhubarb until soft but intact, over a low heat for 5 to 10 minutes, turning the stalks over when colour starts to bleed. Do not allow the liquid to reach boiling point.
- Carefully remove the rhubarb with tongs and set aside.
- Add the last half of the sugar, bring the liquid to a boil and reduce until a slight thickness begins to develop.
- Serve the yogurt, top with rhubarb and honeycomb and sprinkle with pistachios.