A beautiful early summer breakfast from the garden with rose petals, rhubarb compote and cardamom. It’s difficult to think of a more luxurious weekend breakfast than this. I used fresh rose petals from a pack of edible flowers from Greens of Devon, my normal rhubarb compote for my porridge, and added the ground contents of three cardamom pods (any more and it’s pretty overpowering). The milk, porridge oats and cardamom go in the microwave to cook for four minutes (I have no truck with messy porridge pans), and then I add the cold compote and sprinkle the finely-chopped rose petals over the top. The taste is magnificent: floral, rich, sweet and sharp all at once. It’s like eating perfume. Share this:Share Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Object in the image Notify me of follow-up comments by email. Notify me of new posts by email.
