My Good Morning Porridge!

A Winter warmer, this will treat your taste-buds to something less then usual. 

The rhubarb can be made well in advance and keeps for ages. Its a tasty way to eat oats that have a long lasting release of energy and can reduce your cholesterol.

  

Recipe For Rhubarb Porridge:

Rhubarb:

1 Bunch of rhubarb

Some orange Juice

A knob of Fresh Ginger

1 Cinnamon quill

2 Whole Star Anise

4 Cardamon pods

Castor sugar. 

Chop the Rhubarb into small pieces (they dont all have to look the same.)

Get deep baking tray, or pot. 

Put the rhubarb in and cover with enough sugar for all peices to have a good coating. 

Skin the ginger and thinly slice into small brunoise 

Add some orange juice so that it comes up just half way.

Add the spices.

If you're baking the rhubarb pop it in the oven COVERED at 160 degrees for about 1 hour, or until the rhubarb is soft. Discard some of the juice if its too much

If you're cooking it on the stove, cover it with a lid and cook it on low for an hour or again until the rhubarb is soft. 

        *Make sure the spices are removed from the rhubarb so someone doesn't bite into a giant piece of cardamon.. not a very nice taste on its own. 

Recipe for Rhubarb Porridge:
For 1. times by the amount of people your serving.


1 cup of rolled oats
1 cup water
1 cup milk
pinch of salt


Put all ingredients into a pot and cook on low until the oats form a porridge-like consistency(see photo above)
Pour into a bowl and top with honey and a big spoon of the rhubarb. 
Enjoy! 




If you do try these recipes please post a comment below! I'd love to hear how they went!