Kombucha- soaked bircher with almonds and poached rhubarb

Name: Kombucha- soaked bircher with almonds and poached rhubarb
Yield: 6
Ingredients: 180g rolled oats; 40g sunflower seeds; 20.00 ml poppy seeds; 500ml kombucha; 60ml tea; 50.00 ml runny honey; 120g almond; 1 bunch rhubarb, trimmed, cut into 5cm-long pieces; 60ml honey; 55g caster sugar; Pared zest and juice of 1 orange; 1 cinnamon quill; 4 allspice berries; 20g ginger

Rate now

Jump to recipe

by delicious. team

delicious. team

Oct 05, 2018

“This is one of our best-selling, healthy spring breakfasts. Using homemade kombucha or tea for soaking makes it less sweet than using fruit juice” - Alex Elliott-Howery, Cornersmith, Sydney.

2 cups (180g) rolled oats
1/4 cup (40g) sunflower seed kernels, roasted
1 tbs poppy seeds
2 cups (500ml) plain kombucha
1/4 cup (60ml) chamomile tea, cooled
2 1/2 tbs runny honey
3/4 cup (120g) almonds, roasted

Poached rhubarb

1 bunch rhubarb, trimmed, cut into 5cm-long pieces
1/4 cup (60ml) runny honey
1/4 cup (55g) caster sugar
Pared zest and juice of 1 orange
1 cinnamon quill
4 allspice berries
4cm piece (20g) ginger, thinly sliced

Method

1.

Combine oats, seeds, kombucha, tea and honey in a bowl. Cover and chill overnight. Stand at room temperature for 20 minutes before serving.
2.

For the poached rhubarb. Place all ingredients and 1/2 cup (125ml) water in a deep frypan over low heat and cook, stirring constantly, until sugar dissolves. Bring to a simmer and cook, stirring occasionally, for 5 minutes or until rhubarb is just tender. Remove from heat.
3.

Stir half the almonds through the bircher and divide among serving bowls. Top with poached rhubarb and scatter with remaining 60g almonds.