Speaking of noses, there was a girl on the train the other day that had a nose that matched her knees. That is to say, while her knees were not knobbly and knee-like, her nose was nosey and nose-like. So, just to clarify, her knees were closer to noses than her nose was close to kneeses. I had never in my life seen a nose crossed with a knee. If you haven’t, like I hadn’t, well, take it from me, now that I know, a nose and two knees, who all look like noses, look nice. Now, I think, that she looked, in actual fact, unreal. Yes, I think, that somebody, had jiggered and jolleyed and pinched and pressed and coaxed and carved her from porcelain. And, I think, in my opinion, that they’d done a very neat job. This is a recipe for her, and for porcelain dolls everywhere, who are sick of eating rhubarb dipped in sugar and flowers pulled straight from the garden.
Lavender & Pine Nut Granola & Honey Roasted Rhubarb
Make-Ahead Honey Roasted Rhubarb
It’s not entirely necessary to make this ahead, but it does explode with flavour after a day spent languishing in the fridge. Alternatively, cook alongside the granola, at the lower temperature, for the full thirty minutes.
450g rhubarb, cut into 1 inch pieces
3 tbsp honey
Combine rhubarb and honey in a glass baking dish and place in a pre-heated oven at about 200 degrees celsius, 180 fan oven. Remove after about 15 minutes, when the rhubarb is soft, but still retains its shape. Eat warm or cool or after a day in the fridge.
Lavender Infused Maple Syrup
6 tbsp maple syrup (Or honey, agave, etc.)
2 tsp dried lavender
Combine both ingredients in a saucepan and bring to a low boil. Reduce the heat to a simmer and stir constantly until the mixture begins to thicken, about ten minutes. Remove from the heat and leave to infuse at room temperature for 1 or 2 or 3 hours, whatever you have, the longer the better.
Small Batch of Granola
In this recipe, egg white acts as the binder, a great one, so the addition of oil didn’t seem necessary. Of course, you can substitute any of the nuts, seeds or puffs for alternatives of your choosing.
2 cups rolled oats
1 cup kamut puffs
½ cup pine nuts
¼ cup flax seeds
¼ cup chia seeds
½ tsp lemon myrtle
½ tsp vanilla extract
¼ tsp salt
Pinch black pepper
1 egg white
Lavender infused maple syrup, as above
1. Preheat oven to approx. 180 degrees celsius, 160 fan.
2. Combine all of the dry ingredients in a bowl.
3. Gently reheat the maple syrup mixture, until it reaches a consistency that will stir easily. Add it to the dry ingredients and stir well. It may be stubborn at first, but keep coaxing it.
4. Beat the egg white until foamy, and add to the mixture, stirring well.
5. Spread mixture across one or two baking trays. A thinner layer means a more even bake, less stirring, and more crunchy granola clusters.
6. Place in the oven for about 30 minutes. At the halfway point, stir if you feel it’s necessary and turn the baking tray around before returning it to the oven. It’s done when golden brown.
Serve the granola with the honeyed rhubarb and fresh mint. Add a milk or yoghurt of your choosing.