British summertime means a wonderful abundance of rose coloured fruits – strawberries, raspberries, cherries, rhubarb, red currents and much more, and this breakfast recipe of overnight soaked oats with seasonal berries and rhubarb showcases some of June’s beautiful produce.
*To stew your rhubarb, simply cut into chunks about an inch wide, place in a large saucepan with a couple of tablespoons of water and a generous sprinkle of ground cinnamon. Heat over a moderate heat till the water is simmering, then cover and turn down to cook, stirring occasionally until the rhubarb is soft and has released lots of lovely juices. I love the natural sharpness of rhubarb but if you prefer it sweet then add a little natural sweetener of choice whilst stewing.