R E C I P E | Porridge Pudding with Baked Rhubarb

June 17, 2016

Serves 10 - A winter breakfast for sharing

PORRIDGE PUDDING

ingredients

• 2 cups Farmer Jo Porridge
• 3 cups water
• 2 cups milk

method

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.

BAKED RHUBARB

ingredients

• 2 bunches Rhubarb stems, trimmed and cut into 7cm pieces
• About 150g (¾ cup) caster sugar (can substitute with coconut sugar)

method

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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