Porridge with Stewed Rhubarb

Porridge with Stewed Rhubarb

This healthier take on porridge with stewed rhubarb is a sweet, simple breakfast for the winter months.


  • 6 stalks rhubarb, chopped into 3cm pieces
  • 1/4 cup maple syrup
  • 1 tsp vanilla bean paste
  • 1 + 1/2 cups rolled oats
  • 1 + 1/2 cups milk – extra calcium boost!

To make:

  1. Combine rhubarb, maple syrup, vanilla paste and 1 tablespoon cold water in a saucepan over medium heat. Stir and bring to the boil. Reduce heat to low. Simmer for 5 to 6 minutes or until rhubarb is cooked. Remove from heat.
  2. Meanwhile, bring milk and 1 + 1/2 cups cold water to the boil in a saucepan over high heat. Stir in oats. Bring to the boil. Reduce heat to medium. Cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens. Remove from heat. Cover and stand for 5 minutes (porridge will cool and thicken slightly on standing).
  3. Stir 3/4 rhubarb mixture through porridge. Spoon into bowls.
  4. Top with remaining rhubarb mixture.

Serves 4


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