RECIPE: Breakfast Cups with Rhubarb Marmalade

Serves 4 | Prep time 1.5 hours

Ingredients

Rhubarb Marmalade (Yields 5 – 6 Cups):

• 1 lbs (3 cups) Rhubarb - Diced
•  1 Medium Orange with Peel
• 1 cup Sugar
• 1 cup Maple Syrup
• ¼ cup Water
• 2 Basil Leaves
• 4 Mint Leaves

Breakfast Cups for 4:

• 400 gm Vanilla Greek Yogurt
• 4 tbsp Granola of your choice
• 1 tbsp Pistachios - Chopped

Instructions

• Combine 3 cups Chopped Rhubarb, 1 cup Sugar, 1 Cup of Maple Syrup, and ¼ cup of Water in Dutch oven or other heavy bottom pot.
• Blend 1 Orange with peel and add to mixture. Tear and add 4 Mint Leaves and 2 Basil Leaves.
• Bring to a boil for 1 – 2 minutes.
• Reduce heat and simmer for 1 hour. Stir frequently.
• Skim off any foam and place in fridge to allow marmalade to cool overnight.
• Place 100 ml Yogurt in 4 separate cups.
• Add 1 tbsp Marmalade to each cup.
• Top with 1 tbsp Granola and 1 tsp of chopped Pistachios.
• Extra Marmalade will keep for up to a week refrigerated.

Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett