Rhubarb and Ginger Porridge

This classic flavour combo never fails to deliver. Using fresh ginger really is a must here to keep that bright, zingy flavour that pairs so well with the rhubarb.

Serves 1

Ingredients:

Porridge

• 5 cm piece ginger, finely grated

• 1/2 cup oats

• 1/2 cup milk

• 1/2 cup water

• 1 tsp honey

• pinch of salt

Topping

• 1 stick rhubarb, chopped into 2 cm pieces

• 1.5 tsp honey cook 10 minutes with 4 tbsp water

• almonds

(Notes on substitutions found below the method)

Method:

1. In a saucepan place the rhubarb, 1.5 tsp of honey and the water. Cook for 10 minutes until the rhubarb is cooked.

2. Mix together the porridge ingredients (not the rhubarb). On the hob: place them in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place them in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.

3. Top with the rhubarb compote and chopped almonds

Notes and substitutions:

• Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.

• Milk: Any milk works, including soy and nut milks.

• Cocoa powder: You can also use cacao powder.