Serves 10 - A winter breakfast for sharing
Soak porridge with 2 cups water overnight, in fridge covered. In the morning, add 1 cup water and bring to boil on stove. Once water is absorbed, reduce to simmer and add milk until rich and creamy.
Preheat oven to 180 C.
Place rhubarb 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 oven for about 20-30 minutes.
Check after 20 minutes as cooking time varies depending on quality of fruit. You want the rhubarb to retain its shape and not become puree. As soon as a knife slips easily into the fruit it is ready.
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