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Preparation Time : 05
Cook Time : 15
Total Time : 20
6 stalks rhubarb, trimmed, cut into 3cm pieces
1/4 cup caster sugar
1 teaspoon vanilla bean paste
1 1/2 cups reduced-fat milk
1 1/2 cups traditional rolled oats
Pinch of salt
1 1/2 tablespoons brown sugar
Combine rhubarb, caster sugar, vanilla paste and 1 tablespoon cold water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 to 6 minutes or until rhubarb is tender. Remove from heat.
Meanwhile, bring milk and 1 1/2 cups cold water to the boil in a saucepan over high heat. Stir in oats and salt. Bring to the boil. Reduce heat to medium. Cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens (porridge will coat spoon when ready). Remove from heat. Cover and stand for 5 minutes (porridge will cool and thicken slightly on standing). Stir in brown sugar.
Stir 3/4 rhubarb mixture through porridge. Spoon into bowls. Top with remaining rhubarb mixture. Serve.
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