A dreamy low FODMAP breakfast for spring and summer: glossy cardamom roast rhubarb swirled through creamy yogurt. Enjoy with a crunchy maple granola that can be made in the time your rhubarb takes to cook!
Porridge is very much an autumn/winter breakfast for me and come summer, if I’m not blitzing together a smoothie (or throwing two gluten free Wheetabix in a bowl) I love stuff on yogurt. A couple of times this month I’ve been lucky enough to be handed a big bunch of rhubarb from a friend – freshly picked, dirt still clinging and leaves only just ripped off to go in their compost heap. Joy! As usual I’d tested a lot of cake recipes recently, so both times a breakfast compote-y something was calling.
Instead of stewing, I like to roast rhubarb when making compote, which results in soft, tender stalks that keep their shape, along with sticky, jammy juices that are ideal for spooning. Cardamom and rhubarb make a lovely match and just a little of the spice adds warmth and a delicate, slightly tropical flavour. You can serve the rhubarb swirled through yogurt on its own – or I like to make the speedy granola recipe below, which cooks in the same time the rhubarb does and adds a delicious crunch and texture.
Recipe notes for this very tasty low FODMAP breakfast idea:
- Sealed in an airtight container, the granola and the roasted rhubarb should keep well for 5 or so days; store the latter in the fridge
- If you don’t love the floral flavour of cardamom you can leave it out or add a little vanilla instead
- Try switching the coconut oil to olive oil for a more savoury twist
- Try roasted strawberries in the summer also and grapes in the autumn
- The rhubarb spooned over vanilla ice-cream is *top*, just maybe not for breakfast!
- Use lactose-full Greek yogurt if you can tolerate it
Ingredients
For the rhubarb:
1 big bunch of rhubarb (around 400g)
50g brown sugar
1/4 teaspoon ground cardamom
For the granola:
4 tablespoons coconut oil
4 tablespoons maple syrup
½ teaspoon cinnamon
160g oats (gluten free if needed)
½ teaspoon flaky salt
60g walnuts, roughly chopped
50g pumpkin seeds
30g sesame seeds
1 teaspoon vanilla extract
To serve:
1 or two pots of thick and creamy lactose free Greek yogurt (roughly 600g)
Method
Preheat your oven to 180°C, 160°C fan, gas mark 4. Rinse the rhubarb and shake off the excess water, then trim off any brown ends and cut into 1 inch pieces.
Tumble the rhubarb onto a deep baking dish and sprinkle over the sugar and cardamom. Toss everything together and shuffle the rhubarb so it’s in a single layer. Cover with foil and roast for 15 minutes, then remove the foil, give everything a little shake and roast for another 5 mins or until the juices are jammy and the rhubarb is tender but still keeping its shape.
While the rhubarb is roasting, make the granola. Place a saucepan or shallow cast iron pan over a medium-low heat and add the coconut oil and maple syrup. When the liquid is glistening, add the cinnamon and cook for about thirty seconds, until fragrant. Add the oats and the salt, stirring to coat evenly and cook for another couple of minutes. Sprinkle in the walnuts, pumpkin seeds, sesame seeds, and vanilla. Cook for a final couple of minutes, stirring to make sure nothing catches on the bottom of the pan and stopping when everything looks toasty and golden.
Take the granola off the heat and spoon it into a bowl (otherwise it will continue to cook). Allow to cool slightly before serving alongside the yogurt and rhubarb.
Photographs by Emma Croman. For more low FODMAP breakfast recipes, head over here.
