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Cinnamon porridge with rhubarb recipe
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Get your day off to a healthy start with this cinnamon porridge with rhubarb compote.The sprinkling of cinnamon brings a touch of sweetness, while the rhubarb is enhanced by being roasted with caster sugar, orange juice and a vanilla pod. See method
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
Each serving contains
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Energy
1180kj
277kcal
14%
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Fat
6g
9%
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Saturates
3g
13%
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Sugars
20g
22%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 47.2g
Protein 11.5g
Fibre 5.1g
Method
Get your day off to a healthy start with this cinnamon porridge with rhubarb compote.The sprinkling of cinnamon brings a touch of sweetness, while the rhubarb is enhanced by being roasted with caster sugar, orange juice and a vanilla pod.
- 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.