"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)
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
Method
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
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