Stewed Rhubarb Porridge10:00
The peace and quiet I've had every week day for the past 3 weeks has been bliss! I've been able to get up and drink my tea whilst my brothers are heading out the door for school, then I had the time to spend in the kitchen making a delicious, non rushed breakfast - without anyone getting in the way.
I got the chance to play around with a few different combinations for porridge; along with making delicious smoothie bowls and nice cream. Rhubarb is often a fruit I forget about, I mean I love a good rhubarb crumble, but it's not the type of fruit I would nip to the shop specifically to get. But, when I saw it in Lidl the other week I picked some up.
Of course I made some crumble and I also made my rhubarb samosas, but I ended up with a bit left over so made it into my breakfast one morning. I loved it! I love the tartness of the fruit as it's different from having a sweet porridge. But, as rhubarb and strawberries go so well together, I through a few in which helped give it a little sweetness too. And as both fruits are in season at the moment, they taste their absolute best!
On a less exciting note, my brothers have now broken up for summer. Which means I won't be able to every being home alone all day. But it ain't going to stop me making delicious breakfasts each morning - because breakfast is just the best! If you haven't guessed by now, especially from my instagram (shameless plug), breakfast is my favourite meal of the day.
- 1/2 cup oats
- 1/2 cup water*
- 1/2 cup non diary milk*
- 1/2 cup rhubarb, chopped
- 1/4 tsp ginger
- 1/2 - 1 tsp brown sugar (to taste)
- A few strawberries
1. Add the rhubarb, water, ginger and sugar to a pan and simmer on a medium heat till the rhubarb has softened,
2. Add in the oats and milk then mix well. Still on a medium heat, allow the porridge to cook - adding in extra milk or water if needed.
3. Stir in chopped strawberries and serve.