June 29th, 2013
I’m so excited to finally be sharing a recipe here, I’ve missed it so much. And what a special recipe it is – easy, nutritious, bright and perfect for breakfast during this time of year. Rhubarb Musli.
Rhubarb has been a frequent guest in our kitchen this summer, we can’t get enough of its subtle, perfumey flavour and irresistible colouring (Paloma’s favourite colour is, quite predictably, pink). And ever since discovering the magical combination of rosemary and rhubarb, I’ve had a hard time keeping those two ingredients apart – they are meant for each other.
In other news, Golubka is in the process of getting redesigned! Get ready for a new, beautiful layout and a domain name of our own – golubkakitchen.com
We are very excited for this much overdue transformation, which is coming later this summer.
Rosemary Rhubarb Musli
(serves 4-6)
Note: I’ve tried soaking the oats in just orange juice. This makes the recipe a bit easier and works very well.
1/2 lb (230 g) rhubarb
1/2 lb (230 g) fresh strawberries
1 1/2 cup freshly squeezed orange juice
1 1/2 cup old fashioned rolled oats (gluten free if preferred)
4 tablespoons honey
1 vanilla bean
1 tablespoon chopped fresh rosemary or to taste
1-2 apples – peeled, cored and shredded
1/2 cup yogurt (any kind you like)
coconut whipped cream – optional
chopped pistachios – optional
1. Slice the rhubarb stalks and strawberries. Take a couple of the rhubarb slices and a couple strawberries and add to a blender together with the orange juice. Blend until smooth. Pour the mixture over the rolled oats in a large bowl. Cover and place in the refrigerator overnight.
2. Cut the vanilla bean open, scrape the seeds out and put into a small saucepan together with the vanilla pod, honey, rosemary and the rest of the rhubarb and strawberries. Bring to a gentle simmer and cook for 7-10 minutes, until rhubarb is soft. (You can make it in the evening and leave to infuse further overnight.)
3. Add the shredded apples and yogurt to the soaked oat mixture and stir to combine. Distribute between bowls. Top with the strawberry-rhubarb stew, coconut whipped cream or more yogurt, sprinkle with pistachios and fresh berries, drizzle with more honey if desired.
Tags: breakfast, gluten free, musli, recipe, rhubarb, rosemary
Tweet
April 28th, 2013
This Sunday’s guest is Sarah, a self-taught baker from Minneapolis, who writes the beautiful Vanilla Bean Blog. If you haven’t visited yet, I suggest heading over right away for stunning food photography, great stories, amazing recipes, and the most mouthwatering cakes. Now that spring is in full swing and the sun shines brighter, cooling drinks are on everyone’s mind and we are very excited for this delicious drink recipe. Here is Sarah:
Hello! I’m so happy to be posting at Golubka; it’s such a gorgeous space and I find it so inspiring and encouraging. Here in Minnesota we’ve been struggling to get to Spring (it’s been snowing for six months straight), and I thought a fizzy summer drink would help get things started. I’ve had ‘fruity-honey-drink’ on my to-do list for two summers now, because while I must admit I love drinking iced lattes and black tea lemonade, they are always made with too much sugar and I start to regret them. I wanted to come up with something that was refreshing and delicious, but didn’t contain a lot of sugar or caffeine. Since the only two things I can grow successfully is rhubarb and raspberries, I thought they would be a perfect place to start. After some tinkering, the rhubarb-raspberry fizz was born. It is a sweet-tart drink, with a small amount of honey balancing the sharp fruit. It’s incredibly tasty, and I’m looking forward to spending the (short) summer months sipping it.
Rhubarb Raspberry Fizz
Instead of simmering the rhubarb and raspberries with honey, I’ve added the honey to the warm juice after it’s been cooked and strained. I found this gave it a more ‘clean’ honey taste. I thought 2 tablespoons was the perfect amount – it still left a little bit of tartness to the drink. Feel free to add more if you’d like it sweeter. If you want to make the juice ahead, remember that honey will firm up in the fridge, and you will have to gently reheat the mixture to loosen the honey. Sugar could be substituted, although I would include it in the simmering stage. A tablespoon or two of minced ginger would be lovely here, and strawberries or blueberries would make a nice substitution for the raspberries. A splash of bourbon is also excellent! I made this with both straight up tap water and club soda, and liked it both ways.
12 ounces rhubarb, chopped into 1 inch pieces
4 ounces raspberries
1 vanilla bean pod, seeds scraped
2 cups water
8 tablespoons good honey (more or less to taste, see note)
water, club soda, ginger ale, or any other bubbly drink you think would be a good fit
Place the rhubarb, raspberries, vanilla bean seeds and pod, and water in a sauce pan. Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender. Place the mixture in a strainer over a large bowl and press on the rhubarb and raspberries until all the juice is released (you should have about 2 cups). Discard the pulp. Divide the warm mixture equally between 4 glasses and stir 2 tablespoons honey into each glass (more or less to taste), making sure honey is dissolved. Let cool, and then add equal amounts water, club soda, or ginger ale to each glass (about 1/2 cup per glass). Top with ice, and serve.
Tags: drink, guest post, raspberry, recipe, rhubarb
Tweet
