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How to make Creamy porridge with stewed rhubarb

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

Stewed rhubarb

  • 2 bunches rhubarb, leaves and ends trimmed, cut into 3cm lengths, washed well
  • 1/3 cup (75g) caster sugar
  • 1 cinnamon stick, broken in half

Porridge

  • 2 cups (180g) rolled oats
  • 3 cups (750ml) milk
  • 1 cup (250ml) pouring cream

Method

  • Step 1 Place rhubarb and sugar in a medium heavy-based saucepan. Stir over low heat until sugar dissolves. Increase heat to a gentle simmer. Cook, uncovered, stirring occasionally, for 10-12 minutes or until rhubarb is just tender. Set aside. Serve warm, at room temperature or cold.
  • Step 2 To make porridge, combine oats, milk and cream in a medium saucepan. Cook over medium-low heat, stirring often, until thick and creamy and oats are very tender. This will take about 10-15 minutes. Add more milk, if necessary, to get desired consistency.
  • Step 3 Spoon porridge into serving bowls. Top with stewed rhubarb and serve immediately.