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Rhubarb porridge
Rhubarb porridge
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Try our revamped hearty porridge for breakfast!
Ingredients:
  • 6 stalks rhubarb, trimmed, cut into 3cm pieces
  • 53.75 gm caster sugar
  • 386.25 gm reduced-fat milk
  • 150.00 gm traditional rolled oats
  • 24.00 gm brown sugar
Instructions:
  • In a saucepan over medium heat, mix rhubarb, caster sugar, vanilla paste, and 1 tablespoon cold water. Stir well for 3 minutes until sugar dissolves. Bring to a boil, then lower the heat and simmer gently for 5 to 6 minutes until the rhubarb is tender. Remove from heat.
  • In a saucepan over high heat, let milk and 1 1/2 cups of cold water come to a boil. Add oats and salt, stirring well. Let it come to a boil, then reduce heat to medium. Cook and stir with a wooden spoon for about 5 minutes until the porridge thickens and coats the spoon. Remove from heat, cover, and let stand for 5 minutes to cool and thicken slightly. Stir in brown sugar.
  • Swirl 3/4 of the rhubarb mixture into the porridge, then spoon into bowls. Top with the remaining rhubarb mixture and serve.

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