For today’s overnight oats post we’re talking rhubarb and what better accompaniment to rhubarb than orange. They play off each other so beautifully and the pink and orange colour combo is just gorgeous.
The orange, with the help of a touch of brown sugar, counteracts the tartness of the rhubarb and makes for a perfect, zingy contrast to the creamy oats. It takes a little longer to prep the night before, but keeps in the fridge for a good few days, so it’s worth a little effort.
Overnight Oats with Roasted Rhubarb and Orange
Makes enough rhubarb for 2 servings
For the basic overnight oats recipe click here
Rhubarb ingredients:
200g (1 1/2 to 2 sticks) rhubarb
1 tbsp honey
Juice and zest of half an orange
Preheat the oven to 175C / 160C / 350F.
Slice the rhubarb into 1 inch pieces and put it in a baking tray (with sides) and pour over the honey, zest and orange juice and give it a little stir.
Cover the baking tray loosely with foil and bake the rhubarb for 20-30 minutes until soft but holding its shape.
Once cooled pop the rhubarb in a bowl in the fridge and serve over your basic overnight oats.
Scaredy-Cat Kitchen 