My Breakfast; 23th April: Rhubarb and Berries with Ground Golden Flaxseed

A favourite comb: Rhubarb and Berries with Ground Golden Flaxseed

This was so good! It sounds simple but it couldn’t be healthier and the result was divine. I love rhubarb with ground flaxseed, the berries add healthful antioxidants and look pretty too.  The ground flaxseed transforms rhubarb, made it very filling and fended off the hunger pangs until a late lunch.

I used a good helping of Waitrose frozen berries, defrosted – a mix of blackberries, blackcurrants, redcurrants, raspberries and strawberries, a generous helping of lightly stewed pink spring rhubarb (room temperature)  from a neighbour’s garden and two heaped tablespoons (25g) of Flax Farm Ground Gold Flaxseed. I added a few drops of liquid stevia extract but the ground flaxseed cuts through the acidity of the rhubarb so well I often eat it without sweetening it. I gave it a stir and left it a few minutes for the flax to soak up the juices to become lovely and creamy. You could add yoghurt or quark but it doesn’t really need it. This also makes a lovely dessert, healthier and tastier than crumble.