My Easter has been one of rain and rhubarb. It’s been a pretty wild bank holiday weekend and my garden looks a little worse for wear after the winds of storm Katie. However my resilient rhubarb has come up trumps, as it seems to be as wind proof as Donald’s Trumps hair.
Last autumn I invested in a rhubarb forcer that has allowed me to have a really good crop of early, and brilliantly pink rhubarb, alongside the slower growing ruby red kind. To make the most of this early crop I’ve been cooking up a rhubarb compote ready to top my Porridge.
I like to serve my rhubarb sharp and tart on creamy jumbo oats made with plenty of milk. My recipe is a simple one that allows the rhubarb to shine. I hope you will give it a go on your Porridge and enjoy the best of the early spring season.
Forced Rhubarb Porridge
- 200g forced rhubarb
- ½ teaspoon vanilla extract
- 2 tablespoons of orange juice
- 80g jumbo oats
- 285ml cold water
- 285ml full cream milk
- Take a heavy based saucepan and pour in just enough cold water to cover the base.
- Add the vanilla to the water.
- Then wash and chop the rhubarb into chunks and place into the saucepan.
- Cover with the orange juice and then put the pan on a low heat to simmer gently.
- Into another saucepan add the oats, water, milk and stir thoroughly.
- Place the pan over a high heat and cook, stirring constantly, for 2 mins.
- Then reduce the heat to a simmer and cook for a further 3-4 mins, stirring the oats regularly until you have a nice thick Porridge.
- Whilst the Porridge has been cooking the rhubarb should have softened and be ready to serve. Don’t stir the rhubarb during cooking as this will break the pieces. Only turn the rhubarb gently with a spatula if it starts to stick to the pan.
- Pour the Porridge into bowls.
- Spoon the rhubarb pieces and some of the juice, over the Porridge.
- Serve hot and enjoy the best of the season.