I’m not sure when it happened but at some point in my life, I stopped being given Easter eggs. It’s a sorry state of affairs I know but it’s probably good for my waistline. It’s a bit like a Christmas Stocking… that one disappeared over 5 years ago, Father Christmas just decided to stop showing up. Although he did manage to show up a few doors down to my sister who continued to get a stocking for a few years… must let this go!
I do remember having an endless number of Easter eggs piled up waiting to be consumed and mum and dad trying to spread out the chocolate intake over the Easter holidays rather than allowing us to devour one after another in one sitting.
Of course, back then (I’m making myself sound old), there weren’t the endless varieties available like there are today and often the best one was the Cadbury chocolate buttons or I’ve always been partial to a Maltesers Easter Egg. But today, well the choice is pretty endless and expensive chocolatiers offer something just a little bit more special. It’s hard to pass a Hotel Chocolat store and not have a nose round to see what delightful concoction of chocolate they’ve dreamed up.
I think by the time Easter actually rolls round, everyone is pretty sick of chocolate and are more than happy to see the back of the Cadbury Cream Eggs until January 2nd next year.
With the long Easter weekend ahead of me and a little more time to put a fresh and nutritious breakfast together in the mornings than my usual porridge eaten at my desk, I came across a slightly quirky bircher muesli recipe using rhubarb.
I’ve made a few different bircher muesli recipes previously including the addition of mango and raspberries or berries, bananas and seeds but this recipe omits the apple and added some fresh pink rhubarb.
What I liked about this breakfast is that the rhubarb has been allowed to keep its sharp taste and really it’s up to you how sweet you’d like to make it through the addition of honey or agave nectar at the final assembly stage. The crunchy pistachios gave the muesli a delicious texture as well as bringing some additional colour to contrast with the bright pink rhubarb.
It’s deceptively filling but it’s difficult to put your spoon down! Each mouthful setting you up for the morning with plenty of good nutrients and slow-releasing carbs that it might just put you off those Easter eggs till at least midday.
If you still haven’t had your fill of chocolate, then feel free to add some chocolate nibs to your breakfast for something a little more sweeter.
I’ll just stick to the mini eggs hidden away at the back of cupboard.
Rhubarb, pistachio and almond bircher muesli
A small twist on the original recipe
200g rhubarb, cut into 4cm pieces
3 tbsp runny honey or agave nectar, plus extra for serving
120ml fresh orange juice
1 tsp vanilla bean
120g rolled oats
1 tsp ground cinnamon
250g Greek yoghurt, plus extra to serve
25g toasted flaked almonds
25g toasted pistachios, chopped if you prefer
Chocolate nibs (optional additional sprinkling)
Place your chopped rhubarb in a large saucepan with the honey and orange juice and gently poach on a low heat for about 10 minutes, until the rhubarb has softened.
Cool and drain the juice into a jug over a sieve to catch the chunks of rhubarb.
Mix the juice with the oats, cinnamon, vanilla essence, yoghurt and half of the almonds, pistachios and rhubarb.
Gently stir all the ingredients together.
Refrigerate overnight in an airtight container or a bowl covered with cling film. This will allow the oats to soak up the juices.
Serve the muesli topped with the remaining poached rhubarb, almonds and pistachio and a dollop of Greek yoghurt. Drizzle a little honey on top as the final touch.
If you’d like some chocolate with your breakfast, then sprinkle some chocolate nibs on top.