Rhubarb season is coming to an end! I think I made good use of it with making rhubarb jelly again and sharing vegan rhubarb scones and coconut rhubarb cupcakes here on modewaerts. Rhubarb you will be missed dearly and the only thing that makes it easier to say “see you next year” is the fact, that strawberry season is in full swing!
I am planning on using the last stalks of rhubarb for a sorbet with strawberries mixed in as well. I had made a sorbet of these two before and then it was gone before I took a single photo. Same happened to the rhubarb liqueur…
Baked rhubarb muesli
1 tbs coconut oil
1 pinch vanilla extract
2 tbs cocoa powder unsweetened
5 tbs agave nectar or apple nectar
250 g oats
Heat coconut oil with vanilla and stir in cocoa powder and sweetener. Add the oats, turn off the heat and stir well. Chop the stalks of rhubarb and mix the pieces into the oats. Bake at 150 C for 30 minutes to an hour or until the rhubarb pieces have dried out. Then turn off the oven and let the muesli cool down with and inside the oven. Use within the week.
This is a rather tart muesli, but sour makes happy, funny, or at least awake, no?