Rhubarb and Strawberries Baked with Oats

We are back in Berlin! I missed my cats, my kitchen, my table, my amazing mattress and Berlin itself. I’ve been gone for quite some time and I am sorry for not posting during the past month. The only explanation is that I’ve been lost in Japan. Have you ever been there? This is one unique country with amazing people. I didn’t really have a plan for this travel. I knew that I’ll spend some time in Tokyo and that was it. I bought a JR pass and went on a train station with my backpack, leaving Mr T. behind. And you know what, it was amazing. Everyone I’ve met on my way was super helpful, I got great tips and slowly I built a good plan. I am very impressed with Japanese culture and the way they love and appreciate food. I had some crazy delicious meal, some surprising ones as well. I guess in this country you can’t be sure what you’re getting on a stick. It may look like a candy, but will be a fat snack (not kidding).

I am totally jet lagged and I get up around 5-6 am. My cats help by running over me around this time. Sitting in my kitchen early in a morning with a book and a german radio on is something I like.

I know that we still need to wait for strawberries, but when I saw them in an organic store beautifully pink rhubarb next to it, I had to get them. Today’s breakfast is perfect, not to sweet, juicy and healthy. I hope that you’ll enjoy it as much as I did. If you don’t want to buy strawberries, you can add more rhubarb or any other fruit you like. Preparation takes only a moment, and the baking time will be perfect for a shower.

You will need for a filling (for 2-3):

• 1 & ½ cup rhubarb cut in 2 cm pieces
• 1 cup strawberries cut in pieces
• 1 tbsp agave syrup
• 1 tbsp orange juice
• zest from ½ orange
• 2 tbsp raisins
• ½ tsp powdered ginger
• pinch of salt

For a topping:

• 1 cup oats
• ½ cup walnuts, chopped
• pinch of salt
• 2/3 cup almond milk

For serving:

• natural or soy yogurt
• cinnamon sugar

Preheat your oven to 180*C (360*F). Brush your not too big baking dish (mine was 20cm x 14 cm) with an oil and place cut rhubarb and strawberries in it. Next step will be to add remaining ingredients – pour agave syrup and orange juice over it and add orange zest, raisins, ginger and salt.

In a bowl prepare the topping by mixing oats with walnuts, salt and an almond milk. Cover fruits with it and bake for about 30 minutes.

It tastes amazing with yogurt and cinnamon sugar.

Enjoy, Marta