Cinnamon porridge with rhubarb recipe

9 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 277 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Porridge 2 Hero

Preheat the oven to Gas Mark 5, 190°C, fan 170°C. To make the compote, put the rhubarb in a large shallow baking dish and sprinkle over the sugar and orange juice. Scrape the seeds out of the vanilla pod and add both seeds and pod to the fruit. Mix well so that the seeds are evenly distributed. Roast for 15 minutes until soft.

In a large saucepan, bring the oats, milk and cinnamon to the boil, turn down to a simmer and cook for around 6 minutes. Alternatively, microwave for about 3 minutes on high.

Divide the porridge between 4 bowls and top each one with a teaspoon of brown sugar and the warm rhubarb compote.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 150g (5oz) rolled oats
  • 750ml (1¼pt) semi-skimmed milk
  • 1tsp cinnamon
  • 4tsp soft brown sugar
  • For the compote

  • 400g (13oz) rhubarb, cut into 5cm (2in) pieces
  • 2tbsp caster sugar
  • 2tbsp orange juice
  • 1 vanilla pod, split
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1178kj 277kcal 14%
  • Fat 6.3g 9%
  • Saturates 2.6g 13%
  • Sugars 20.1g 22%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 47.2g Protein 11.5g Fibre 5.1g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.