Porridge with Stewed Rhubarb

Creamy, comforting porridge topped with tender stewed rhubarb, apple and a hint of cinnamon. The tartness of the rhubarb pairs beautifully with the creamy oats and sweet honey, making this a delicious breakfast.

Ingredients:

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

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

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

METHOD

1. Mix all porridge ingredients in a saucepan and leave to soak while making the stewed rhubarb.
2. Place all the Stewed Rhubarb ingredients in a stainless steel pot and bring to the boil.
3. Simmer for 2-3 minutes only, as the rhubarb will soften very quickly. Set aside but keep warm.
4. Place the porridge on medium to high heat and 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.
5. Serve with fresh stewed rhubarb, strawberries and some brown sugar.

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