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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
Porridge
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
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