John Myers
Breakfast: Rhubarb and Berry Trifle
The perfect breakfast: rhubarb and berry trifle recipe with a picture and simple step-by-step instructions.
for the compote:
- 250 ml Oat milk
- 4 tbsp White chia seeds
- 2 tbsp Maple syrup
- 350 g Rhubarb
- 100 g Strawberries
- 100 g Raspberries
- 3 tbsp Maple syrup
- 1 Msp Ground vanilla
- 1 Msp Ground cardamom, optional
- Grind the oatmeal and chia seeds and mix with the milk and maple syrup and leave to swell in the refrigerator overnight. If you are in a hurry, you should still put the mixture in the refrigerator for at least 3 hours.
- For the compote, wash, peel and cut the rhubarb into small pieces. Simmer with the berries, maple syrup, vanilla and cardamom in a small saucepan with about 3 tablespoons of water over medium heat to make a compote. Stir it from time to time. When it thickens, remove from heat, puree to taste and let cool.
- Fill the overnight oats alternately in layers into beautiful glasses. Decorate as you like, e.g. with sliced strawberries, homemade granola, cocoa nibs or roasted nuts.
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