Rhubarb, vanilla and ginger spiced Bircher muesli

January 28, 2015
Serves: Makes one slightly greedy serving Cooks In: 20 mins prep (+overnight to soak)


  1. Place the rhubarb, ginger, orange juice, maple syrup and vanilla into a small saucepan and bring slowly to a boil then lower the heat and cook at a simmer for about 7-10 minutes, stirring occasionally. Be careful not over cook the rhubarb, as you want it to soften but not lose its colour or texture.
  2. Take the rhubarb mixture off the heat and allow to cool for approximately 10 minutes.
  3. Plate the oats, flaxseeds and yoghurt into a bowl and mix together well. Now pour over your cooled rhubarb mixture, stirring it in gently.
  4. Once you have done this cover the mixture and place it in the fridge to soak overnight.
  5. In the morning you can either pop your rhubarb Bircher muesli into individual jars/pots to have on the go, or just eat it straight from the fridge at home! Either way you may wish to top with crushed almonds for some extra crunch.


  • 1/2 cup 100% jumbo rolled oats (make sure to use gluten free oats if you would like this recipe to be gluten free)
  • 1 tbs flaxseeds
  • 3 tbs natural yoghurt (I use organic natural yoghurt, but you can use fat free/Greek/soya yoghurt etc depending on your preference and whether of not you would like it to be dairy free)
  • 1 large stick of rhubarb sliced into roughly 1 cm sized pieces
  • 1 large orange, juiced
  • 1 piece of fresh ginger (roughly thumb sized), finely grated
  • 1/2 tsp ground ginger
  • 1 tbs 100% maple syrup
  • 1/4 vanilla bean, split and seeds taken out (or 1/2 tsp vanilla extract)

Optional topping:

  • Crushed/flaked almonds to taste (leave these out if you would like it to be nut free)