Rhubarb & Ginger Porridge

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I try to use seasonal fruit & veg where possible, and rhubarb has to be one of my favourite spring vegetables. Stew it and add to your porridge, and give yourself the flavours of crumble for breakfast – yum!

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SERVES 2
PREP TIME 5 MINUTES
COOKS TIME 10 MINUTES
DIFFICULTY SUPER EASY

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Ingredients

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120g oats
360ml milk
3 sticks of rhubarb, cut into 1-inch pieces
4 cubes stem ginger, very finely chopped (or a 5cm piece of fresh ginger)
Juice 1 orange
1 tbsp maple syrup
3 tbsp water

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Method

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1.
Pour the oats and milk into a saucepan and bring to a gentle simmer until thick and creamy, around 10 minutes. Add in more milk, if needed.

2.
Meanwhile, place another pan on a low heat, and add the rhubarb and ginger, followed by the maple syrup and orange juice. After a minute or so, add the water.

3.
Stew the rhubarb on a low heat for 5-6 minutes, stirring regularly. Add a splash more water if needed.

4.
When the porridge is your desired consistency, pour into a bowl and top with the stewed rhubarb. Stir in and enjoy!

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