Rhubarb for Breakfast Two Ways

Rhubarb has such a wonderfully tangy and fresh flavour, which makes it the perfect addition to your breakfast plate! It brightens up that first meal of the day, and makes you excited to face whatever adventure is heading your way. At least, it does for me! Check out these two breakfast ideas that will fuel you up and keep you energized. Let me know what you think!

Stewed Rhubarb on French Toast

Serves 4

Ingredients

Stewed Rhubarb

2 cups rhubarb, chopped

1 tablespoon water

½ teaspoon vanilla extract

1 tablespoon honey (more or less, to taste)

French Toast

8 slices bread of your choice

4 eggs

½ cup milk

1 teaspoon vanilla

1 teaspoon sugar

½ teaspoon cinnamon

½ teaspoon nutmeg

1 tablespoon butter

Toppings

1 cup plain Greek yogurt, 2%

Cinnamon

Honey (optional)

Directions

  1. Add all ingredients to a small pot, and place over medium-low heat. Cook for 5 – 8 minutes, stirring frequently and mashing as the rhubarb starts to soften. Once rhubarb has softened completely, it’s all ready to go!

  2. To prepare French Toast, whisk together eggs, milk, vanilla, sugar, cinnamon, and nutmeg. Set aside.

  3. Heat a pan over medium-low heat, and melt half of the butter. Once the butter is sizzling, dunk 4 slices of bread into the egg mixture, and place in the prepared pan. Cook for approximately 3 minutes per side, until the French Toast is golden brown. Flip and repeat on the other side, then repeat the process for the 4 remaining slices of bread.

  4. Top your prepared French Toast with a dollop of plain Greek yogurt, a generous scoop or two of stewed rhubarb, and sprinkle cinnamon on top.

  5. Breakfast is served!

Recipe created & photographed by Alex Chesney, RD

French Toast with Stewed Rhubarb and Greek Yogurt.jpg

Rhubarb Crisp Parfait

Serves 4

Ingredients

4 cups rhubarb, chopped

2 tablespoons sugar

½ cup oats

1 tablespoon chia seeds

1 tablespoon hemp hearts

¼ cup brown sugar

¼ cup butter

2 cups Greek yogurt

1 teaspoon vanilla

Directions

  1. Preheat oven to 375⁰F.

  2. Mix together the rhubarb and sugar, and place in a small baking dish. Next, combine oats, chia seeds, hemp hearts, and brown sugar. Once combined, cut in the butter until a crumbly mixture forms.

  3. Top the rhubarb with the oat mixture, then place in the preheated oven and bake for 35 minutes, until bubbly and rhubarb is softened.

  4. Allow the mixture to cool, then you can begin to assemble the parfaits!

  5. Find 4 tall glasses or mason jars and add ¼ Greek yogurt to the bottom of each. Next, add a scoop of rhubarb crisp. Top with another ¼ cup of Greek yogurt, and finish with another scoop of rhubarb crisp on top. Screw on the lids if using jars or cover with saran or beeswax wrap if using glasses and store in the fridge until ready to eat.

  6. To serve, top with an additional sprinkle of chia seeds and hemp hearts. Enjoy!

Recipe created & photographed by Alex Chesney, RD

Straightened Crisp Pic.jpg

Rhubarb Custard Bars

What a strange time of year — spring is clearly here, and we’ve had some gloriously warm & sunny days! But we’ve also had some very chilly, windy, and rainy ones. It seems to go back and forth, teasing us with warmth, then sending us running back inside with the cold.

This mix of temperatures allows for time with the oven on, though! And turning on the oven inevitably leads to baking for me. This week I whipped up some rhubarb custard bars: a delicious combination of creamy, tangy, and sweet flavours. If you can, try to snag a corner bar, as they get extra caramelization, and are even more delicious.

I found this recipe on a popular baking blog, and made a few tweaks: added some oats to the crust for extra texture and a bump of fibre, halved the sugar in the filling, and added vanilla for an increased depth in flavour. Although these adjustments do make these bars a little more healthy, they’re definitely still a dessert. And that’s okay! There’s more than enough room for desserts in our diets. It’s all about balance: maybe don’t eat the whole tray, but enjoy one or two without guilt, just enjoyment!

They don’t take long at all to whip up, but you do have to have some patience to allow them to fully cool and set. It’s worth the wait, though! Give them a try and let me know what you think.

Rhubarb+Bars+2.jpg

Ingredients

For the crust

1 cup all-purpose flour

½ cup oats

3/4 cup cold butter, cubed

1/4 cup sugar

For the filling

3 large eggs, beaten

¾ cup white sugar

1 teaspoon vanilla

1/2 cup flour

1/2 tsp salt

4 cups rhubarb, diced

2 tablespoons icing sugar (optional)

Instructions

  1. Preheat oven to 350 F. In a medium bowl, combine the flour, oats, and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.

  2. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.

  3. While the crust is in the oven, mix together eggs, sugar, vanilla, flour and salt.

  4. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Bake for 30 minutes, or until the filling is set and no longer jiggly

  5. Cool for 30 mins on the counter and then refrigerate until chilled before cutting into bars.

  6. Before serving, sprinkle with icing sugar for an extra hint of sweetness and a pretty final touch.

Recipe modified from http://chocolatewithgrace.com/rhubarb-bars/ by Alex Chesney, RD