Porridge with Stewed Rhubarb


  • 3 cups (300g) of any GF Oats
  • 1 tbspns of brown sugar
  • Strawberries (optional)
  • 800mls filtered water
  • Pinch of sea salt and cinnamon

Porridge Method:

  1. Mix all ingredients in a saucepan and leave for overnight preferably or for 5 minutes to soak.
  2. This will make the porridge extra creamy and smooth.
  3. Bring to the boil over medium heat and simmer for 5-10 minutes, stirring occasionally, adding more water if required until the porridge has the desired consistency.
  4. Serve with fresh stewed rhubarb, strawberries and some brown sugar

Stewed Rhubarb Ingredients:

  • 4-5 medium-size rhubarb stalks, peeled and cut into 2cm pieces
  • 1 large granny smith apple cut into wedges
  • 1 cinnamon stick
  • 4-5 whole cloves
  • 3 strips of orange rind
  • 2 tbsp honey
  • 250ml water

Stewed Rhubarb Method

  1. Place all ingredients in a stainless steel pot and bring to the boil. Simmer for 2-3 minutes only, as the rhubarb will soften very quickly.
    Serve warm or cold but fabulous on porridge.

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