BEIJOS EATS | MAY 10, 2024
pretty and pink breakfast time.
Mother’s Day is just a few days away and we have some great ideas to make it special. This week, we shared with you a beautiful flower gift idea, a delicious floral elderflower cocktail, and a cute and pretty pink party inspiration for Mother’s Day. Today, we want to help you with a breakfast treat that could also be served as a dessert. Rhubarb is in season and it’s a versatile yet underrated fruit that actually belongs to the vegetable family. You can use it in baked goods, pies, cookies, or even poach, roast, or boil it. Roasting the rhubarb brings out its depth of flavor, and adding vanilla creates a delicious bite. We recommend mixing the vanilla roasted rhubarb with the addicting blend of Greek yogurt and labneh, and topping it with a honey granola almond mix. For an extra touch of sweetness, add some honeycomb on top. This is a delightful dish that can be served for breakfast, brunch, or dessert.
*photography by Dayna Studios
Vanilla Roasted Rhubarb With Labneh Yogurt And Honey Drizzled Granola
Ingredients
- 1 vanilla pod
- 120 g caster sugar
- 400 g rhubarb trimmed and cut into 5cm lengths
- 1 grapefruit segmented
- 60 ml white or rosé wine
- 4 tbsp Honeycomb
- edible flowers
Labneh + Greek Yogurt
- 2 cup Greek yogurt
- 2 cup Labneh
Granola
- 2 cup Granola mix of your choice
- 1 cup Sliced almonds
- 2-4 tbsp Honey
Instructions
- To begin, preheat your oven to 350℉. Next, split the vanilla pod lengthways and scrape out the seeds. In a small bowl, stir the vanilla seeds into the sugar until they are evenly distributed. Put the rhubarb, vanilla sugar, and vanilla pod on a baking tray. Add the wine, stir everything together, and then spread it out into an even layer. Finally, bake for 18-22 minutes until the rhubarb is tender but still holding its shape.
- Once you're done cooking your rhubarb, it's important to let it cool down completely. Try not to move it around too much as that might cause it to lose its shape. If you're planning to make it in advance, not to worry! You can transfer the cooled rhubarb and syrup to a container and pop it in the fridge for up to three days. That way, you can save some time when you need it later.
- To make granola, mix your favorite granola mix with sliced almonds and evenly coat everything with honey. Mix the ingredients well and store the remaining batch in an airtight container in the fridge.
- To make the yogurt, combine the greek yogurt and labneh. This quantity will make approximately 4 cups. You can store any leftovers in the refrigerator for several days. If you plan to make more than one bowl, you can make a larger batch.
- When ready to serve, spoon approximately 1/2 cup to 1 cup of the thick labneh and greek yogurt mixture into bowls. Arrange the rhubarb on top and drizzle the syrup over it. Then, put a couple of grapefruit segments around the rhubarb. Add some honey granola mixture and a big spoonful of honeycomb. Drizzle the honey around the whole bowl and top it with rhubarb strings and decorative flowers. To create the rhubarb strings, you can thinly peel away the skin, and it will produce pretty pink ribbons.
