Recipe for Rhubarb and Ginger Thickie
Serves 2 to 3
Before you start you will need to roast a batch of rhubarb (chopped into 2 inch pieces and sprinkled with sugar) at a moderate oven temperature for about 15 minutes. This is a leisurely task that you can do a day or a few days before and keep in the fridge, using some for the thickie and some for other things.
4 tablespoons of oats
5 tablespoons roasted rhubarb (cooled)
150ml fresh orange juice
1 ball of preserved stem ginger
300g low-fat organic plain yogurt
Honey or agave nectar to sweeten
Place the oats in a blender, food processor or smoothie maker and blitz until they are in small pieces (porridge oat texture).
Add the rhubarb and ginger and blitz again, then the yogurt.
At this stage it is a case of adjusting the thickie to personal preference. Add orange juice (or milk) until it is just sloppy enough to be able to drink out of a glass, then sweeten to taste.
If you have any left you can make it look pretty by drizzling over a little bit of the pink rhubarb juices.