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Creamy porridge with stewed rhubarb
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Prep Time:
5 minutes
5 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
20 minutes
20 minutes
Seasonal rhubarb elevates classic porridge with vibrant colors and flavors.
Ingredients:
- 2 bunches rhubarb, leaves and ends trimmed, cut into 3cm lengths, washed well
- 75g caster sugar
- 1 cinnamon stick, broken in half
- 180g rolled oats
- 750ml milk
- 250ml cream
Instructions:
- In a medium heavy-based saucepan, combine rhubarb and sugar. Stir over low heat until sugar dissolves. Increase heat to a gentle simmer and cook uncovered, stirring occasionally, for 10-12 minutes or until rhubarb is tender. Set aside to cool. Enjoy warm, at room temperature, or chilled.
- In a medium saucepan, simmer oats with milk and cream over gentle heat until creamy and oats are soft, for about 10-15 minutes. Adjust consistency with more milk, as needed.
- Ladle warm porridge into bowls, generously spoon on stewed rhubarb, and enjoy promptly.
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