Einkorn berries have an undefined sweetness that other grains lack, so go easy on the added sweeteners until you taste this dish. One of my favorite breakfast recipes is slow-simmered einkorn berries with roasted rhubarb and a bit of cream. The tart hit of rhubarb balances the magic inner sweetness of the einkorn, and the cream adds a pop of luxury that no one needs in the morning, but everyone wants. Make this for family and friends, or portion it out and treat yourself – cooked einkorn warms up well on the stovetop with a little splash of water.
Einkorn “Oats” with Roasted Rhubarb and Cream
Serves | 4 |
- 1½ lbs rhubarb stalks, 3- to 4-inch sections
- 1 cup sugar
- juice of ½ lemon
- 1 cup einkorn berries
- 2¾ cups water
- ¼ tsp kosher salt
- ½ cup sliced almonds, toasted
- ¾ cup heavy cream, to serve
| Preparation | Preheat oven to 350˚F. Toss rhubarb with sugar and lemon juice and spread in a single layer in a large casserole dish; let sit for 30 minutes until juices develop. Transfer to oven and roast, 35 to 45 minutes, until very tender. Remove from oven and set aside until ready to use.
Add einkorn berries to the bowl of a food processor and pulse for a few seconds at a time until they resemble steel-cut oats. Transfer to a large saucepan, add water and salt and cook over high heat until mixture comes to a boil, stirring occasionally. Reduce heat to simmer and cook until berries have softened and water is mostly absorbed, 35 to 40 minutes. Drain any excess water.
| To Serve | Divide einkorn into four bowls. Top with roasted rhubarb and almonds and serve with a side of cream.