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)
Instructions
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!
To prepare French Toast, whisk together eggs, milk, vanilla, sugar, cinnamon, and nutmeg. Set aside.
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.
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.
Breakfast is served!
Recipe created & photographed by Alex Chesney, RD
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
Instructions
Preheat oven to 375⁰F.
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.
Top the rhubarb with the oat mixture, then place in the preheated oven and bake for 35 minutes, until bubbly and rhubarb is softened.
Allow the mixture to cool, then you can begin to assemble the parfaits!
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.
To serve, top with an additional sprinkle of chia seeds and hemp hearts. Enjoy!
Recipe created & photographed by Alex Chesney, RD
