Rhubarb is well suited to make mousse from. Rhubarb has a taste that is fresh and sour. With some strawberry jam your breakfast becomes a little sweeter. This happens also when your jam does not have added sugar like the one I used. Strawberries are sweeter than rhubarb. A delicious way to start the day.
For this recipe you need to do something the night or a few hours beforehand.
For 2 persons:
– 100g rhubarb
– 2 tablespoons strawberry jam
– 8 tablespoons oat flakes
– 200ml and 6 tablespoons water
– 2 tablespoons flaxseeds
– 2 tablespoons oat yogurt
– 2 tablespoons almond paste. A recipe will follow but you can use the one for hazelnut butter because it is made in the same way.
– optional for garnishing: fruits and nuts. In the picture you see oranges and pistachio nuts. Strawberries also suit this dish well which are in fresh in season again later this month.
Cut the rhubarb into pieces. Bring them to a boil with 4 tablespoons of water. Let the rhubarb simmer for 15 minutes. Halfway through you add the strawberry jam. You can add more water if needed. I added another 2 tablespoons of water but the exact amount depends on the level of the boil. The rhubarb will turn into a mousse. Turn the fire off when it is done.
Mix the oat flakes with 200ml of water, the yogurt and the flaxseeds.
Add half of the rhubarb mousse to a glass. Then add half of the oat flakes. On top you add the almond paste. Repeat with the second glass.
Put this away for a night in the fridge or for a few hours.
The next morning you can add your toppings of choice.
