66
      Sunday
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      Monday
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      Tuesday
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      Poached Rhubarb with Vanilla Custard and Spiced Granola

      Rhubarb
      Rhubarb
      Spiced Granola: 2 cups Rolled Oats 1/2 cup Shaved Almonds 1/4 cup Honey1 tsp Cinnamon1 tsp Vanilla extract1 Tbsp Melted ButterDash of CayenneDash of SaltDash of CardamomPreheat 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, peeled1 cup Water1 cup Sugar2 pods of Green CardamomDash of SaltPeel 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 Milk1 cup Heavy Cream 1/2 cup Sugar 1/2 Vanilla bean, split down the middle and seeds scraped out