Rhubarb on your porridge? This is one of the loveliest spring breakfast recipes you can ever imagine.
I must confess that when this time of year comes around, even though it is cold and rainy and generally miserable and you’ve had enough and spring isn’t quite here, I’m still happy because it is Rhubarb Time.
Just seeing the stuff in my kitchen, and smelling it as I chop it cheers me up.
I got rather overexcited last week when the forced rhubarb appeared in bundles in my local grocers, and I’ve been buying bushels of the stuff ahead of my own, naturally-growing stuff coming up for harvest. I’m preparing a big vat of stewed rhubarb every weekend for use in the week.
And the best way to get going with a miserable day is with a light and lovely bowl of rhubarb porridge. Oh how comforting and light and tingly and tangy it is!
Ingredients:
5 tbsp stewed rhubarb, cold
4 tbsp porridge oats
half a cup of milk
Directions:
1. Mix the porridge oats with the milk in a bowl and place in the microwave for four minutes. If you have more time on your hands or you’re one of those people who ‘doesn’t believe in microwaves’, then you can make the porridge as you usually do in a pan on the hob, while feeling pleased with yourself. You can, if you’re feeling posh, add the contents of a vanilla pod to the mix too, for a custard-like breakfast.
2. Remove the porridge from the heat or microwave, and stir the rhubarb compote in gently, not so that they mix, but so that there are spirals of the stuff throughout the porridge. Eat.
That sounds absolutely delicious! Strawberries prepared like the rhubarb is nice too.
I really like the sound of this - I grow rhubarb and am always keen to hear about new ways to use it! Great photos too.
This is one of my favourite breakfasts and your photos make it look as good as it tastes. Stewed rhubarb is also great with homemade rice pudding and the forced rhubarb makes a beautiful pink cordial, lovely with sparkling water or prosecco.