Breakfast and the Return of Rhubarb

Recently I have been very bored by the concept of breakfast. It is normally eaten at work, as no matter how hard I try, I can never get up straight away when the alarm goes off. Terrible I know. Breakfast lately has been made up of yoghurt and a small container of berries – which I stew up on the weekends, so all you have to do in the morning is grab it out of the fridge. Sometimes there is bircher museli which I love, if I am really organised the night before.

I have never been a big fan of breakfast, but taking care of an 11 month old boy all day makes you hungry. Although he is not running around yet, he knows that if he holds both of your hands he can. Thus the need to eat a healthy breakfast.

Last week I saw the return of rhubarb at the markets, and although a little expensive I had to snap some up. This week thankfully they are cheaper and I will probably be buying it every Tuesday and Friday until the season ends.

To me there is nothing better than stewed rhubarb on some nice hot porridge. I wish I had enough time to make it every morning – if only I was better at getting up. Stewing rhubard is just as easy as stewing apples but takes half the times and tastes twice as good!

Stewed Rhubard

4 stalks of rhubarb

a splash of water

4-6 tablespoons of sugar

Wash the rhubarb and cut them into 1 cm pieces, place in a saucepan. Add the splash of water and 2 tablespoons of sugar. Place on a medium heat for 20 minutes stirring occassionally until soft. Add more sugar to taste – depending if you like your rhubarb sweet or a little tart. It is as easy as that. Enjoy with ice cream, on bircher museli or some yoghurt – any way they taste amazing.

Easter is not far away – so I even made some of these