Baked Rhubarb with Fig, Amaretto & Toasted Honey Organic Oats

Wondering what you can conjure up for a really tasty breakfast treat, or looking for an alternative healthy dessert? We love this recipe for Baked Rhubarb with Fig, Amaretto and Toasted Honey Organic Oats created by ELLE Decoration South Africa and the talented Maranda Engelbrecht.

The magic ingredient is honey. Whether served as a liquid, creamed or in the comb,  honey is an extraordinary ingredient.   It contains many beneficial minerals and vitamins and has antibacterial and antioxidant properties. It  is known to speed up the healing process and combats infections. And it never spoils.  But best of all, it tastes delicious and can be added to mostly any dish you wish to sweeten naturally and health consciously.

Bee Honey

BAKED RHUBARB WITH FIG, AMARETTO AND TOASTED HONEY ORGANIC OATS

serves 2-4

Ingredients:

4 stalks rhubarb

60ml raw honey

30ml melted butter

2 ripe figs

250g rolled oats

5ml cinnamon

50g butter

90ml raw honey

pinch of salt

90ml Amaretto

250ml double thick yoghurt

90ml honey

a piece of fresh honeycomb

150g raspberries

Method:

For the Baked Rhubarb Oats: Preheat the oven to 160°C. Slice the rhubarb into large pieces and place in a piece of tinfoil with the two whole figs. Drizzle with raw honey and butter. Fold the tinfoil to close and place on an oven tray. Bake in the oven for 10 to 15 minutes or until just soft. Remove and keep warm.

Use a large saucepan and toast the oats with cinnamon, butter and 90ml raw honey over a low heat, until the oats start to caramelise. Add a pinch of salt and more honey if necessary.

Plate the rhubarb, fig and some oats. Drizzle with the cooking juices, Amaretto and honey. Garnish with a thin slice of honeycomb and raspberries. Serve with yoghurt on the side.

This article originally featured in Issue 101 of Elle Decoration

ELLE DECORATION MAGAZINE

 

 

Photographs Adel Ferreira Production, Recipes and Styling Maranda Engelbrecht Text Bielle Bellingham 

WANT MORE?

Try your hand at ELLE Decoration’s  Rhubarb Guava and Rosewater Ice Cream Recipe