For the longest period of time (five years consecutively), my daily morning ritual was rolling out of bed, sometimes bumping into the wall on the way out, to walk straight into the kitchen to prepare my porridge.
I would argue it is the simplest breakfast; pour the oats into bowl, soak them in milk, place the bowl into the microwave and zap for 1 minute. Remove from the microwave, add stevia and eat. It’s the most comforting breakfast on a winter’s morning.
Simple things can be turned into masterpieces, and sometimes you want to harness nostalgia and creativity at the same time.
This month’s #TheRecipeRedux theme is cooking with an usual ingredient you have never cooked with before. I wouldn’t call rhubarb unusual but it’s certainly not, at least where I live, readily available in Australia. I have always wanted to cook with rhubarb but never could find it in stores.
I decided to make a breakfast recipe, combining my love for porridge and cooking, with rhubarb. So I went in search for this out of season vegetable.
Recently, I have been buying all my fresh produce at the largest wholesale fruit and vegetable markets in Sydney. Flemington Markets is actually one of the largest growers market in the world, with 42,000m of market space. It supplies fruit and vegetables to supermarkets, restaurants and other Sydney-based green grocers. Even though the markets are big, impressive and fun, Flemington Markets did not have rhubarb- #fail
The elusive rhubarb can be found in Sydney speciality stores out of season but it is very expensive at $5 for a bunch. My advice is, if you live in Australia, save this recipe for winter where it belongs.
I designed this rhubarb recipe to be highly nutritious. Breakfast should be sustaining and provide lots of fibre to keep bowels working like clockwork. This rhubarb porridge recipe is high in fibre, low GI, and packed with healthy fats and vitamin C. If you’re looking for a tasty breakfast that will fill you up, look no further.
I do love porridge warm typically; however, it has been 40degrees Celsius in sunny Sydney for the past few days, so if you want to chill this recipe overnight, you can eat it cold the next day. I did both and I am glad to say I am still alive!
If the cost and the hassle of finding rhubarb doesn’t sound like fun, you can swap it for mixed berries or pear. Actually, the combination of the two sounds delicious! Enjoy!
Rhubarb Porridge recipe
Porridge ingredients – Serves 5
- 1 cup steel cut oats
- ½ cup quinoa flakes
- 2 cups water
- 1 cup skim milk
- 1 tbsp stevia
- 1 tsp macca powder
- 1 tbsp LSA
- 2 tbsp dried cranberries
- 2 tbsp flaked almonds
- 1 bunch rhubarb (chopped into 1-2cm chunks)
- 2 cups water
- ¼ cup brown sugar
- 1 tsp cinnamon
217 KCals. 5g Fat. 38g Carbs. 7g Protein
Begin by making the Rhubarb Topping. Place rhubarb in a pot with 2 cups of water, boil for 15-20min till rhubarb falls apart. Then add brown sugar and cinnamon. Continue to boil, to reduce the liquid down till it forms syrup. Remove from heat and let cool.
In a separate pot, place oats and water and bring to boil until softened. This will take approximately 15minutes using steel cut oats. When the oats are soft and have absorbed all the water, add remaining dry and wet ingredients, including milk. Serve porridge, warm, in a bowl and top with Rhubarb Topping.