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August 14, 2020 2 min read

"We have been topping this porridge with baked rhubarb and shaved cacao since our first little kitchen cafe in Surry Hills. It's still a crowd-pleaser in our family" — Sal x⁠

Ingredients⁠ (serves 3-4)

1 tsp virgin olive oil⁠
1 cup Farmer Jo Green Apple Porridge⁠
1.5 cups water⁠
1 cup milk (of your choice - I love oat milk at the moment)⁠
Sprinkle Sea Salt⁠
Dark cacao, to grate (we used @chowcacao bulk dark cacao from our local bulk store)⁠

Baked rhubarb⁠
2 bunches Rhubarb stems, trimmed and cut into 7cm pieces⁠ (option to add seasonal berries, I added strawberries and blueberries)
About 150g (¾ cup) caster sugar (can substitute with coconut sugar)⁠
1 orange, to zest⁠


I start with the rhubarb as it takes a little longer. Pop the oven on to 180. Place rhubarb (and optional berries) in a baking dish and sugar according to taste. The sugar lifts the flavour of the fruit and provides a little syrup. Cover with foil and bake in the oven for about 20-30 minutes. (Maybe less depending on your oven, mine is unpredictable at the moment!)

Now for the porridge. I love the mix of spices in this porridge - nutmeg, cinnamon and a hint of zesty orange. To bring out these flavours, drizzle a teaspoon of oil in a saucepan on a medium to high heat and add the dry porridge mix with a sprinkle of sea salt.

Stir gently for a minute or two and you’ll be greeted with a gorgeous spicey aroma. Now add 1.5 cups of water, stirring frequently. Once the water is absorbed, reduce to a simmer, add the milk and continue to stir until rich and creamy.⁠

To serve, porridge first, top with rhubarb add a bit of orange zest (to taste) and grate some cacao.

Enjoy x⁠