Porridge with rhubarb is dangerously delicious – comforting, moreish and absolutely perfect for breakfast :). It’s a year-round favourite too – in winter, simply use frozen rhubarb. Lightly creamy, with perfectly balanced proportions – just the way I like it.
Serves 4.
Ingredients for the porridge:
- 1½ cups rolled oats
- 1 cup milk
- 1¾ cups water
- ½ cup single cream
- 2 tablespoons sugar
- a pinch of salt
Place all the ingredients in a saucepan and bring to the boil. Cook over a low heat for about 5 minutes, stirring frequently, until the oats have thickened. Adjust the consistency to your liking by adding a little more water or cooking slightly longer.
Ingredients for the rhubarb with orange:
- 350 g rhubarb
- 30 ml orange juice
- 2 tablespoons sugar
- 1 teaspoon vanilla paste or seeds from 1 vanilla pod
Cut the rhubarb into 2 cm pieces (no need to peel). Place all ingredients in a saucepan, bring to the boil, then simmer for about 5 minutes until the rhubarb softens.
Spoon the porridge into bowls and top with the warm rhubarb.
Enjoy!
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