Breakfast in Bed / Greek Yogurt with Rhubarb and Granola

It’s a rainy, windy bank holiday here today (following a particularly fun weekend!), so we’re taking it easy. Late sleeping, reading the paper, brunch for all the meals, and coffee on repeat. We didn’t manage breakfast in bed because we had visitors for brunch, but we might end up having this little snack in bed this afternoon.

I tried out Glenisk’s new high protein strained Greek yogurt this week and after lots of taste testing, I’ve decided it’s perfect with my favorite homemade rhubarb sauce and granola. Just a few ingredients, no funny stuff, just simple food for a simple breakfast (or afternoon snack!) in bed.  It does help that my mother-in-law left us a whole batch of her homemade granola when she headed off to the States a few weeks ago. Thanks, Lois!  The rhubarb sauce is adapted from the sauce that goes with this amazing rhubarb sour cream bundt cake. It takes three ingredients, four minutes of active work, and makes plain yogurt awfully fancy. Here’s how it goes. One cup chopped rhubarb, about two stalks, plus one tablespoon sugar and 1/4 cup water. Pop everything in a small saucepan and stir just to combine everything. Cook on low-medium heat until the rhubarb starts to fall apart, about ten to fifteen minutes. Then let it cool and whizz it up with an immersion blender or in a regular blender.

Beyond that, it’s pretty simple. Layer the rhubarb sauce, then the yogurt, then top with granola in pretty glass cups. If you serve it in bed on a tray with peonies from the garden, surrounded by fluffy white linens and a few of the weekend papers, you’re pretty much winning.  I’ve professed my love for Irish dairy for a long time, but over the last few years, we’ve been converted over to Glenisk dairy products, one by one. It all started when we realized every one of our favorite cafes uses Glenisk organic milk for their coffees. Addictive, to say the least. Then we made a big mistake and tried their cream. I kid you not, there’s nothing like it. Grocery store brand cream literally pales in comparison to the pale yellow Glenisk cream. Big mistake, spoiled for life. And I have to admit, their yogurt is no different. All the flavor of Irish dairy packed into little pots.

We tend to go for plain, unflavored yogurt, but their peach flavor is a dream. Over the weekend, we tried their Go-Yo’s on my niece and her little friend and they sucked down every last drop of the no-sugar-added goodness. Gosh, this sounds like they’re paying me a million bucks to be their spokesperson (not the case, although I wouldn’t turn it town!), but we’re really just big fans of the Irish brand. Aren’t these peonies from my in-laws’ garden incredible? I may have taken about 70 photographs just of the peonies in the soft light. They look like bright pink tissue paper. I hope you’re either having a cosy bank holiday here in Ireland or you have a new recipe to look forward to making this weekend! Bon apetit!