Porridge with Orange Baked Rhubarb

Serves 2

Ingredients

For the rhubarb
500g Rhubarb stalks
2 Oranges, medium
2 heaped tbsp honey or maple syrup or sugar
1/4 tsp cinnamon

For the porridge
400 – 500ml almond milk, we use locally made Al Naturale
100g rolled oats
salt to taste

 

Summary

Freezing mornings call for warm bowls of creamy porridge with vibrant fruit toppings! This recipe includes a great way to cook rhubarb, not too sweet, not too tart and just a hint of spice. Enjoy!

Porridge with Orange Baked Rhubarb
GF, VG

Trim any dry ends from the rhubarb and discard, then cut each stalk into pieces roughly 5cm long. Pack the rhubarb into a non-reactive baking dish (heatproof glass or china, or stainless steel), a single layer is best, but you can always do some adjusting during cooking time if you’ve layered up.

Preheat the oven to 200C

Cut the oranges in half and squeeze their juice into a bowl. Stir in the honey/maple/sugar – it doesn’t need to dissolve, that will happen in the oven – then sprinkle the cinnamon on top. Pour mixture over the rhubarb and bake for 30-40 minutes until soft (test with a skewer, it should slide through each piece effortlessly).

Remove the rhubarb from the oven while you make the porridge.

Bring the almond milk to the boil, rain in the oats and stir for about 5 minutes while it thickens. Stir in a pinch of salt and divide between bowls. Serve hot with rhubarb piled on top, followed by a spoonful of juice and an extra drazzle of extra honey!