Page 36 - COMING UNSTUCK by Sara tuck

creamy mixed oats This breakfast manages to

walk the line of being hearty,
with roast rhubarb kind of healthy and slightly
exotic – and I could literally
face plant in it.
& sweet labneh & dukkah

Serves 2 Preheat oven to 180˚C (350˚F) and put rhubarb in a single
layer in a small roasting dish. Sprinkle with rosewater, 1
Rosewater roast rhubarb: tablespoon of water and caster sugar and roast for 15-20
400g (14 oz) rhubarb stalks, minutes or until just soft. Leave to cool in the juices. Put both
trimmed, sliced into 3cm oats in a medium pot with 1 cup of water, milk and a pinch of
(1 in) pieces salt. Bring to a gentle boil then reduce to a simmer and cook,
1 tbsp rosewater (or vanilla stirring for 5 minutes or until your desired consistency. Serve
extract if preferred) oats immediately with roast rhubarb, labneh or mascarpone or
3 tbsp caster sugar natural Greek-style yoghurt and dukkah or pistachios. Drizzle
with a little of the rhubarb juices or honey, to suit.
Creamy mixed oats:
¾ cup wholegrain oats
¼ cup regular rolled oats
1½ cups whole milk

To serve:
¼ cup sweet labneh (see p237),
mascarpone or Greek-style
natural yoghurt
2 tbsp sweet dukkah (see p233)
or chopped toasted pistachio
nuts
3 tbsp runny honey (optional)

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