Cinnamon porridge with rhubarb recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 277 calories / serving
  • Healthy
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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.

  • 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
  • Energy 1180kj 277kcal 14%
  • Fat 6g 9%
  • Saturates 3g 13%
  • Sugars 20g 22%
  • Salt 0.2g 4%

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


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