Name: Porridge with rhubarb compote
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 bunch (7 stalks) rhubarb, trimmed, cut into 4 cm lengths; 1/2 cup frozen raspberries; 1/3 cup caster sugar; 1 1/2 cup traditional rolled oats; 1 cup milk; 1/2 cup cream

Porridge with rhubarb compote

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

1 bunch (7 stalks) rhubarb, trimmed, cut into 4 cm lengths

1/2 cup frozen raspberries

1/3 cup caster sugar

1 1/2 cup traditional rolled oats

1 cup milk

1/2 cup cream

Method

1.Place rhubarb, raspberries, sugar and 2 tablespoons water in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to a gentle simmer. Cook, covered, stirring occasionally, for 2-3 minutes. Uncover; cook, stirring occasionally, for 3-4 minutes more or until rhubarb is tender.

2.Meanwhile, place oats, milk, cream, 1 1/2 cups water and a pinch of salt in a medium saucepan over moderately high heat. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 3 minutes or until porridge thickens.

3.Ladle porridge into serving bowls. Top with rhubarb compote and serve at once.

For a simple topping, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon. Sprinkle over porridge to serve. Try topping porridge with sliced bananas and yogurt, then drizzle with maple syrup.
Note

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Ingredients

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