Oat Milk Porridge with Stewed Rhubarb & Candied Nuts is a real treat in the morning. The combined ingredients create great flavour and the Candied Nuts and a drizzle of honey, set it off just right.
So my idea of Rhubarb growing up was to chop a chunk off and stick it in a cup of sugar. Apparently since then, raw rhubarb has made a bit of a comeback and there are lots of different ways people are eating raw rhubarb, i.e. dipping it in honey, having it with yoghurt and granola. Who knew ay?
If you are planning to go at it raw, be sure to remove all the leaves if you are going to eat it because they are poisonous. The leaves contain high levels of acid. Be on high alert 🙂
So the Rhubarb we’re using was given to us by my parents from their allotment. We occasionally get things dropped off that we use in our cooking, but they eat a lot of it themselves so it’s a bit naughty to keep asking for more. Anything we get we’re grateful of and the stuff they grow is really good quality. Over the past few years they’ve supplied us with potatoes, lettuce, courgette and a tomato plant! Pretty good really.
Apparently Rhubarb is ready to pick around Spring and they’ve got loads. Expect me to be heavy on the Rhubarb blogs. Only messing, one for now will do.
As our Rhubarb has come straight from the allotment, we had to give it a really good clean down in the sink, before cooking.
If you would like to make some candied nuts you can follow the recipe here
- 1 x Stick of Rhubarb
- 1 x Tsp Sugar
- 100ml of Water
- 2 Cups of Oat Milk
- 1 x Cup of Porridge Oats
- Bex Homemade Candied Nuts
- 1 x Drizzle of Honey
(Serves 2, Cooking: 15 Minutes)
- Measure out your porridge and oat milk and put this in a pan on the hob but without heat. I used one cup of oats to two cups of oat milk but go with whatever the instructions tell you on your oats. Give this a good stir and get on with stewing your rhubarb.
- Cut your rhubarb into 1cm thick chunks.
- Fill another pan with 100ml of water, put in the sugar and then your rhubarb and stir.
- Turn the heat on your rhubarb pan, to a low heat, cover with a lid and set the timer for 5 minutes.
- When the timer goes off, give the rhubarb a good stir and replace the lid and continue to cook for a further 5 minutes.
- Turn on the hob with the porridge oats in and on a very low heat, stir for 5 minutes until cooked.
- Once cooked remove from the heat and start plating up. We layered the porridge, then rhubarb and sprinkled Bex candied nuts over top.
- Finish off with a drizzle of honey.
Here you can check out some of our other recipes:
- Tuna Steak with Chilli Oil and Greens
- Lemon Drizzle Cake
- Watermelon, Lime & Mint Slush
- Smoothie Bowl
- Beef and Stilton Pie
If you don’t already, here’s the links to follow us on our socials!