Sunday mornings are all about the lazy breakfasts.
Theo is usually up by 7, but we pull him into our bed and try to see if he’ll stay still for more than 1 minute at a time. Our success rate is marginal, but it does extend our laziness for at least 20 minutes. We usually get kicked in the face or stepped on at least twice.
Once he finally pulls us out of bed, I’m off to the kitchen to make coffee and breakfast. Our usual rotation is eggs and avocado with toast and jam, bagels and lox, or yogurt with something crunchy. A few weekends ago, that something crunchy took the form of roasted rhubarb.
Rhubarb is great in all sorts of variations. Pies, scones, curd, ice cream, cake, and even chutney and salad. And at least in Wisconsin, rhubarb season is long, so you can get started on all of these in early spring and feast on them until summer.
This particular Sunday, Theo wanted to help with breakfast, which is a rare occurrence because his train set is just a room away and usually snags his attention before he even makes it to the kitchen. He helped me scoop yogurt into the bowls and sprinkle pecans and lavender on top. I promised him extra honey on his bowl if he let me snap a few photos before we sat down.
A two year old’s patience is short, so through the viewfinder of my camera, I started noticing fingers creeping into the shot and stealing a piece of roasted rhubarb here and a pecan there. He thought he was being stealth.
I gave in and we sat down to eat outside. We recently finished out patio, and we’ve been jumping on every opportunity to eat a meal outside. It’s just so damn pleasant out here. I figured in the end, this face speaks more to how good the breakfast is than anything I can shoot in my little studio. Sure, he may have pulled out most of the pecans and rhubarb before jumping into the yogurt, but you get the idea.
To lazy breakfasts. Outside. Make them colorful and drink a lot of coffee.
- 8 ounces rhubarb, chopped on the bias
- ¼ cup granulated sugar
- 2 cups plain full-fat yogurt
- ¼ cup pecans, toasted and chopped
- ½ teaspoon lavender (optional)
- 2 tablespoons honey
- In a large bowl, toss together rhubarb and sugar. Spread evenly on a small baking sheet and set aside for 1 hour (or longer) until sugar starts to break down the rhubarb.
- Preheat oven to 300F.
- Roast rhubarb for about 25-30 minutes, until tender. Let cool completely. Rhubarb can me made ahead of time. Store in an airtight container for up to 4 days.
- To assemble, divide yogurt amongst 4 bowls. Top with roasted rhubarb, pecans, lavender (if using) and honey.
Great recipe It takes only 15-20 minutes to make. it is time saving method.
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