Serves: Makes one slightly greedy serving
Prep Time: 20 mins prep (+overnight to soak)
1/2 cup 100% jumbo rolled oats (make sure to use gluten free oats if you would like this recipe to be gluten free)
1 tbs flaxseeds
3 tbs natural yoghurt (I use organic natural yoghurt, but you can use fat free/Greek/soya yoghurt etc depending on your preference and whether of not you would like it to be dairy free)
1 large stick of rhubarb sliced into roughly 1 cm sized pieces
1 large orange, juiced
1 piece of fresh ginger (roughly thumb sized), finely grated
1/2 tsp ground ginger
1 tbs 100% maple syrup
1/4 vanilla bean, split and seeds taken out (or 1/2 tsp vanilla extract)
Crushed/flaked almonds to taste (leave these out if you would like it to be nut free)
Bringing a touch of the British to a very Swiss recipe is the vivacious, tart and Barbie pink rhubarb. Although evocative for many of soggy school crumbles drowning in custard this very intriguing vegetable (yes vegetable!) has a unique and astringent flavour that works perfectly in this Bircher recipe. When partnered with the punchy aromatic flavours of vanilla and ginger the assertive rhubarb still delivers its own distinctive pink frilled Moulin Rouge-esque can-can kick.
All of this deliciousness and as rhubarb is a high fibre food it also rocks for your digestive system! Fibre is an exclusively plant based nutrient, and is essential for the healthy passage of food through our digestive system. With imbalanced digestion comes the risk of poor nutrient absorption, and along with that comes compromised metabolism and a host of possible health problems. The combination of the poached rhubarb along with the oats and flaxseeds make this breakfast a fibre-rich treat that you can feel good about eating and that will fill you up till lunch. Yum, Rhubarb vanilla and ginger spiced Bircher muesli – lucky you.