I look forward to Sunday morning all week-long. Practically speaking it is the only day of the week I start with absolute and glorious silence. After drinking a caffé-latte in a big white bowl I go about my entire day walking barefoot through the house. Wearing no shoes symbolizes the simple satisfaction that goes with having no obligations on a day with no definitions.
While catching up on my reading and writing, I cook ahead for the jam-packed days that follow. Breakfast is served just around lunchtime. Generally the first meal of the day is savory but lately I have focused on spring and the fruits that it has to offer.
The following recipe combines tart oven-roasted rhubarb with smashed fresh blueberry in thick yogurt. The pomegranate seeds are a must for a burst of bright red crunchy flavor. I like to make more of everything than necessary for this clashingly colorful breakfast so I tend to double the above-mentioned quantities.
- 120 grams or one small basket of fresh blueberries
- 120 grams of thick Turkish yogurt . or coconut yogurt
- Four stalks of fresh rhubarb
- The juice of one lemon
- Two tablespoons or approximately 50 grams of organic honey
- Two Lebanese flatbreads or an alternative flatbread sort
- One fresh pomegranate
Preheat the oven to 200 degrees Celsius. Wash the rhubarb stalks and cut them vertically into bite-size sticks. Put the rhubarb into a bowl. Squeeze the juice of the lemon over the rhubarb and toss it well to coat. Let the rhubarb marinate for ten minutes as this helps it to keep its bright pinkish color along the edges.
Meanwhile wash and drain the blueberries. Fill the bottom of a small sauce pan with a few tablespoons of water and bring it to a simmer. Add the blueberries and allow them to cook at medium heat until they pop open. Turn off the heat and allow the blueberries to cool before smashing them with a fork.
Layer a baking platter with parchment paper. Spread out the rhubarb sticks evenly over the platter and drizzle them with honey. Roast the rhubarb ten to fifteen minutes or until the edges are light golden brown. As the rhubarb is roasting, cut open the pomegranate and shake out the seeds into a bowl.
Stir the smashed blueberries and their juices into the yogurt of your choice and stir. Toast the flat breads in a skillet on both sides. Spread the blueberry yogurt on one side and the roasted rhubarb on the other. Sprinkle the flatbread with pomegranate seeds and drizzle over a bit of honey. Fold over the flat breads and serve.
Add a bit of orange or lemon zest or even some freshly torn mint if you would like a more color and flavor to the yogurt.
I like to fill jam jars with the smashed blueberry yogurt and roasted rhubarb in layers. Both of the ingredients mellow over time and keep well for at least three days in the refrigerator.
This recipe is my twist on one of Jamie’s 17 Food Revolution recipes. I gladly contribute to Mr. Oliver’s campaign as super ambassador of the Food Revolution. I too feel that teaching and passing on cooking skills to friends and family makes life not only more meaningful but infinitely more valuable on an every level. Read more on this here.