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Matt Moran’s Granola With Stewed Rhubarb

This simple but impressive recipe is a favourite of mine because there are no large pans to wash up afterwards!

 

 

 

 

Serves 4 people

INGREDIENTS
440 g granola
280 ml almond milk
400 g rhubarb stalks
50g castor sugar
1/4 pod of vanilla bean
1/2 lemon (juice)

METHOD
1 Trim and peel the rhubarb stalks and roughly chop, place in a medium size saucepan and add the castor sugar, vanilla bean and lemon juice, simmer for 5 minutes stirring continuously. Leave aside until cool.
2 To serve, place the granola into a cereal bowl, pour the almond milk over it and spoon the stewed rhubarb on top.

Written by Matt Moran

Matt Moran is the well-known Australian chef and restaurateur of a number of successful restaurants including ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, Riverbar & Kitchen, North Bondi Fish. In addition he is the owner of ARIA Catering an event company based in Sydney, Brisbane & exclusively at the Sydney Opera House.
While Matt’s main focus remains his restaurants, his appearances on TV shows such as Chopping Block, Masterchef, Junior Masterchef and My Restaurant Rules have also helped to raise his profile. His passion and knowledge is also shown on his award-winning show, Paddock to Plate. Since 2003 he has been a member of the International Culinary Panel for Singapore Airlines, and has represented Australia in promoting food and wine in Asia and most recently GQ Magazine awarded him Chef of the Year in 2012.
Since 2012 Matt has represented LG Electronics as ambassador for its Home Appliance category, appearing as the face of LG’s Signature Kitchen and Door-In-Door Refrigerator ranges

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