DAIRY-FREE | VEGETARIAN
Don’t just use rhubarb in crumbles! With such a fragrant flavour and a throwback to childhood comfort food, you’ll be fuelled for the day with a rhubarb-topped porridge. We’ve also used dates in this to add natural sweetness – the fatter and juicier, the better.
Doesn’t this autumn rhubarb porridge recipe look good?! It tastes damn fine too. If you’ve got an active day ahead then porridge is the perfect fuel to set you up. We’ve added some warming spices and seasonal rhubarb to make this extra tasty. You can also make it in large batches so you can eat it over several days.
- 3 stalks of rhubarb
- 8-10 dates, ideally medjool
- 1 tsp nutmeg
- 2-3 cinnamon sticks or 1 tsp ground cinnamon
- 2 cups porridge oats
- 3 cups milk* or nut milk
- Wash and clean the rhubarb.
- Chop into 1-2 cm pieces and place into a saucepan.
- Chop 6 of the dates finely and add to the saucepan. Save one for decoration for each serving.
- Put on a low heat and add half a cup of water.
- Bring to a simmer and add the spices.
- Simmer for 20 minutes or until the rhubarb is soft and the water has evaporated. You may need to add more to keep it from sticking.
- Whilst that is simmering, cook the oats in a separate saucepan until soft and chewy – don’t let the milk boil! This should be creamy.
- Divide the porridge into four bowls and divide the rhubarb equally on top. Don’t forget to take out the cinnamon sticks if you used them!
Finally, chop the date lengthwise I to 4 and add on top for decoration.
This breakfast relies on the natural sweetness of the dates so if you want it a little sweet add a teaspoon of brown sugar during cooking or honey at the end.
There really is nothing like a good steaming bowl of spiced porridge to start your morning off! If you want, you can also add mixed seeds and nuts on top.
*We used Lactofree milk with this.