Rhubarb Porridge
Tangy Spring Breakfast
An ode to rhubarb on porridge. Creamy, tangy, not too sweet. Also: freakin’ delicious.
It is only rhubarb season for a while, and although rhubarb can seem daunting to make (we don’t get a lot of time to practice after all), stewing it is probably the easiest way to enjoy it. Recipe below!
This recipe is: gluten-free, refined-sugar-free and plant-based.
Ingredients for 6 small pops
STEWED RHUBARB
1 bunch of rhubarb (maybe 6 big stalks or so)
2 apples of choice
1/2 cup of water
1 cinnamon stick or 1 tsp ground cinnamon
2 tsp vanilla powder (optional)
PORRIDGE
1 cup steel cut oats
1 tsp cinnamon
Salt, just a bit
1 cup oat milk
1 cup water (more if needed)
Coconut yoghurt, almond flakes and matcha, to top.
How to
1.
Cut the hard ends of the rhubarb and cut the rest in pieces of about 3cm or so (no need to break out the ruler)
2.
Wash and quarter the apples and slice them thinly.
3.
Put the fruit in a pot with the water and cinnamon stick and let it simmer for 10 minutes until it’s all nice and tender.
4.
Put all the porridge ingredients in another pot and let simmer on medium heat. Pour in more water if needed.
5.
Ladle into bowls, top with yoghurt, sliced almonds and matcha dust
