Poached Rhubarb with Vanilla Custard and Spiced Granola


Spiced Granola:

2 cups Rolled Oats

½ cup Shaved Almonds

¼ cup Honey

1 tsp Cinnamon

1 tsp Vanilla extract

1 Tbsp Melted Butter

Dash of Cayenne

Dash of Salt

Dash of Cardamom

Preheat the oven at 350. Melt the butter. In a bowl combine all of the ingredients and stir until fully coated with butter and honey. Lay onto a sheet pan lined with parchment paper. Bake at 350 for fifteen minutes stirring the granola about half of the way through. Bake until golden brown. Allow to cool. Break into the desired size pieces.

Poached Rhubarb:

A handful of Rhubarb Stems, peeled

1 cup Water

1 cup Sugar

2 pods of Green Cardamom

Dash of Salt

Peel the rhubarb stems of any thick fibers. In a pot combine the water, sugar, salt, and cardamom and bring to a boil to make a simple syrup. If serving immediately add the rhubarb to the pot and simmer for two to three minutes or until a fork can easily stab the stalk. If serving later simply pour the simple syrup over the rhubarb and allow to cool in the liquid.

Vanilla Bean Custard:

2 cups Whole Milk

1 cup Heavy Cream

½ cup Sugar

½ Vanilla bean, split down the middle and seeds scraped out