Rhubarb porridge

Rhubarb porridge

Cooking Time

Preparation Time : 05

Cook Time : 15

Total Time : 20

Ingredients

Serves

  • 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

Directions

  • 01

    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.

  • 02

    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.

  • 03

    Stir 3/4 rhubarb mixture through porridge. Spoon into bowls. Top with remaining rhubarb mixture. Serve.

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