Rhubarb porridge

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!