Rhubarb. Fruit or Vegetable? It is often regarded as a fruit but in fact it’s a vegetable. The opposite of a tomato really. A tomato is a fruit but more often prepared like a vegetable. Here is a way to include vegetables into your breakfast. One serving of vegetable down in the morning!

I often think rhubarb looks like a red celery in the stalk with a silver beet head. The leaves are inedible, so don’t add them to your next silver beet and goat cheese tart. What do you think of when you think of rhubarb? Rhubarb crumble or stewed rhubarb? Not very inspiring really.

Here is a quick breakfast or dessert made with simple no-fuss ingredients, and if you don’t have any of the ingredients you can substitute. Cooking in some instances can be about using your instincts. I have included some ideas for alternative ingredients if you don’t like something in the recipe or don’t have them in your pantry. I used a small round baking dish approximately 10cm in diameter. You can adjust your ingredients based on your baking container.

Guide

Base

Rhubarb ~ 2x stalks ~ You could substitute this, however rhubarb is the point of the story

Blood Orange Juice ~ 30mls approx. ~ Sub: Any orange citrus; tangerine, mandarin, orange, ruby grapefruit etc.

Maple Syrup ~ 1 tbsp ~ Sub: Coconut sugar, raw sugar, rice malt syrup, honey etc.

Cinnamon ~ Sprinkle on the top less than 1/4 tsp ~ Sub: nutmeg, cloves, cardamom, allspice

Topping

As little or as much as you like

Hazelnuts ~ Sub: Any nuts, if you are allergic to nuts you could use pepitas or sunflower seeds

Coconut Shavings ~ Sub: Puffed brown rice, bran, LSA, roasted buckwheat or puffed millet etc.

Dates ~ Sub: Sultanas, dried apricots, currants

Blood Orange Segments ~ Sub: Use the same fruit segments as the juice above

Natural Yogurt ~ Sub: Coconut yoghurt, custard, for dessert or very indulgent vanilla bean ice cream

Preparation

~ Cut the rhubarb in lengths to the size of the baking dish and place inside.

~ Top with citrus juice, maple syrup and cinnamon

~ Bake until the rhubarb becomes soft but doesn’t loose its shape. (15 mins @180c for the quantity I used)

~ When slightly cooled top with desired toppings

~ Enjoy your fruit and vegetables

Seasonal Produce in Recipe

Rhubarb ~ Dormant in Winter. Available in Spring and Summer. September to November and December to February.

Blood Orange used in guide below ~ July to October

Did you substitute? How did it work out?

Words By

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Fruit or Vegetable? ~ Dessert/Breakfast