I’m not usually one for using words like ‘berrylicious’ in any context, but I felt it was justified in this case because this is one heck of a fruity, juicy, sticky (and most of all) delicious dish! And do you know what? This is a three-for-the-price-of-one super recipe, and it’s still really quick and simple to make. Yep, that’s right: there are three delicious ways to enjoy the components of this little creation. It is:
1) the rhubarb buckwheat granola of your dreams;
2) rhubarb chia jam; and
3) rhubarb crumble. Don’t say I don’t treat you!
Having enjoyed this recipe in different ways every day for the past week I can tell you that it is the perfect take on a traditional pudding. Whether you want to to share it with family and friends after a great meal (Sunday roast and crumble, anyone?), or make it for a week’s worth of quite fancy breakfasts to pop in a jar with some almond or hazelnut milk to enjoy at work, the choice is yours. This could definitely pass as one of those trendy, but secretly healthy, dishes that costs you upwards of £4 a serving in a brunch café…
Just look at the wonder that is this Berrylicious Rhubarb Crumble Granola:
Have you cooked with buckwheat yet? I find the flour somewhat dry, so it can be a little more maintenance as it requires balancing with something like arrowroot powder, but – not actually being wheat – I find it a much lighter, nuttier and more interesting alternative to oats for granola. Now, don’t get me wrong, I love, dearly, oaty granola of any variety (especially when I jazz it up with peanut butter and banana cream), but even just a couple of spoonfuls in the morning can fill me up completely.
Not that this is a bad thing … but I’m relatively new to breakfast that doesn’t just consist of coffee, so I’m super happy to have created something on the lighter side that is just as dreamy.
Light and crunchy, the toasted buckwheat mimics really well the texture and crumbliness of a traditional crumble topping in a way that oats can only wish for.
Poppy seeds have swiftly become my new go-to flavour and nutrient booster. Since enjoying them so much in these cookies, I’ve been testing them out in all sorts of recipes to see how they work with other flavours, and I have to say, they really do seem to enhance pretty much everything! And poppy seeds are great for you. They are full of minerals such as zinc and copper and can be effective in combating inflammation and digestive complaints. They can even be used as a skin moisturiser and to treat eczema – teeny tiny super seeds!
The toasted, nutty and intense taste you get from a handful of poppy seeds not only lifts the pumpkin seed flavour right out of the bowl, but also balances nicely with the sweetness of the sticky, stewed fruit.
By gently cooking the fruit filling as you prepare the granola topping, it turns into a jammy, syrupy, purple stew of berries and plums. It is divine. The addition of the stewed rhubarb – fortified and jellified by the chia seeds – adds an even deeper level of decadent fruit to the party.
As with all my recipes, this one is easily adaptable to your own store cupboard ingredients and tastes. If you don’t have any chia seeds to hand, or just don’t fancy using them, that’s fine! Just simmer the rhubarb for a little longer so it’s nice and jammy when you mix it in to the lovely purple juice of plums and blueberries.
Perfect!
- 3 fresh plums
- 150g fresh blueberries
- 5 dates, pitted, plus 20ml water
- 4 stalks fresh rhubarb (about 400g)
- 2 tbsp chia seeds (optional)
- 150g unroasted buckwheat
- 25g chopped hazelnuts
- 20g pumpkin seeds
- 20g desiccated coconut
- 10g poppy seeds
- 10g sesame seeds
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 tbsp lucuma powder (optional)
- 20g melted coconut oil (about 2 tsp solid)
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- De-stone and slice each plum into 8 segments. Combine these with the blueberries in an oven-proof dish and place in the oven on a low shelf.
- Combine the dates and water in a food processor until you have a paste/syrup (this should only take a few seconds).
- Slice the rhubarb stalks into 1cm chunks and, together with the date syrup, heat moderately in a saucepan on the hob for 10 minutes, after which you can stir in the chia seeds. If you aren't using the chia seeds, simmer for a little longer, until the rhubarb is thick and jam-like.
- While the rhubarb is simmering, combine the remainder of the ingredients for the granola in a bowl.
- Next, stir half of the rhubarb 'jam' into the granola bowl until everything is well coated. Line a large baking tray with parchment paper and spread this mixture evenly into one layer.
- Pop in the oven on a middle shelf for 10 minutes. After this time, give it all a stir and return to the oven for a further 5 minutes.
- The plums and blueberries should have reduced into a thick, sticky sauce by now. Add the remaining rhubarb jam and give it all a stir.
- You can now sprinkle on the granola crumble topping - you'll have a combination of nice chunks and loose grains. Press down lightly and return to the oven for 10 minutes.
- Serve with coconut cream, dairy-free ice cream or extra fresh fruit!
If you have an even sweeter tooth, feel free to add in your favourite sugar - maple syrup and coconut sugar both work well in this recipe.
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