Today I am happy to share with you a guest post by Alena from Red Nails Green Veggies! Alena has a beautiful, plant-based recipe blog with delicious recipes and stunning pictures. Her blog is colorful, her posts are informative and fun to read and her recipes are ridiculously good! Today she shares her overnight oats with rhubarb and grapefruit compote with you, I hope you’ll enjoy!
The Spring season brings SUCH beautiful veggies- artichokes, asparagus, cauliflower, leeks, rhubarb, wait what? Rhubarb? But that’s a fruit! Well friends, it’s actually a veggie! Interestingly enough, rhubarb has been used for medicinal purposes in China for thousands of years- for high fever, constipation, abdominal pain, and others. One thing to note- you can’t eat the leaves! The stalks are usually not sold with the leaves but if you’re growing yourself- watch out. The leaves contain a high amount of oxalic acid which is toxic.
In case you haven’t experienced it for yourself, a quick word of caution- rhubarb is SOUR. Like really really sour (but the good news is that you can adjust by using coconut sugar or maple syrup!) When making this recipe, I added just a little bit of coconut sugar but you may need to adjust the quantity based on your preferences. My hubby is a sour taste fanatic, so this was absolutely perfect for him- so if you’re into that sort of thing, this is your recipe! So what is rhubarb good for? One of the most prominent nutrients in this veggie is fiber. The insoluble fiber in the stalks may help fight elevated cholesterol levels. In a recent study, researchers found that rhubarb supplementation resulted in significant lowering of total cholesterol (8%). Rhubarb stalks also contain high amounts of vitamin K, which can increase bone strengthening activity- one cup of cooked rhubarb provides 63% of the recommended daily value for vitamin K! Additionally, this veggie has an impressive amount of antioxidants to ensure that free radicals don’t cause heart disease or other icky illnesses.
- 2-3 large stalks of rhubarb
- half of a grapefruit
- 2 teaspoons coconut sugar
- 1 teaspoon vanilla extract
- 2 cups almond milk
- 1-1½ cups oats (depending on how thick you like it)
- 2 Tablespoons chia seeds
- Preheat the oven to 400F/205C. Chop the rhubarb stalks into small pieces. Peel the grapefruit and tear into small chunks. Add the rhubarb, grapefruit and sugar to a glass dish and roast for 20 min.
- In the meantime, combine almond milk, vanilla, oats, and chia seeds and mix well. Add more chia seeds or oats depending on your preference for thickness.
- Once the rhubarb is ready (you should be able to mash it quite easily), take out of oven and let cool. Mash with potato masher.
- Layer the chia-oat mixture and rhubarb mixture in a jar or bowl, refrigerate overnight or eat a couple of hours. Enjoy!