“Something on toast” could quite possibly be one of my favourite meals. Bread = happiness, therefore you CANNOT go wrong by loading it up with all your favourite ingredients. Rhubarb is in season (well, false rhubarb certainly is) and holds so many fond memories of making rhubarb crumble with my mum many years ago. I just love the taste, and when stewed until soft, the texture is oh so dreamy.
When my favourite gluten-free bread company The Good Grain Bakery (seriously, the bread is to die for) sent me a big box of goodies, I just HAD to have “something on toast” straight away. Their bread is the perfect balance of crusty on the outside, and soft / ever so gooey in the centre. I chopped up some of the rhubarb I had waiting in my fridge and paired it with creamy vanilla bean Coyo Coconut Yogurt. Dream.
Side note - This isn’t really a recipe – just a guide on how I make my rhubarb jam and to celebrate how great it tastes with coconut yogurt!
Rhubarb Jam – for 2 portions
2 sticks of rhubarb
1/2 cup of water
1 Roughly chop the rhubarb and place into a saucepan on a medium heat with the water for roughly 10 minutes, or until the rhubarb becomes soft and slightly stringy. You can add a natural sweetener such as maple syrup or coconut sugar in here if you find it too bitter, I prefer not too.
2 Toast your bread of choice, thickly spread on some coconut yogurt and top with the warm rhubarb (or allow to cool!). Sprinkle over cacao nibs, flaxseed, chopped nuts or simply eat plain.