Porridge with Stewed Rhubarb

Ingredients:

• 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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