Rhubarb porridge with date and oat slice

ingredients

• Rhubarb porridge

  • 1 1/2 cup rolled oats
  • 4 cup low-fat milk, plus extra, to serve
  • 2 cup rhubarb, trimmed, chopped, plus 1/2 cup extra
  • 8 strawberries, hulled, sliced
  • 1 tablespoon cinnamon sugar, to taste

• Date and oat slice

  • 1/4 cup self-raising flour
  • 3/4 cup wholemeal self-raising flour
  • 1 1/2 teaspoon mixed spice
  • 1 cup brown sugar
  • 1 cup dates, chopped, pitted
  • 3/4 cup rolled oats, plus 1 tbsp extra
  • 180 gram low-fat spread, melted
  • 3/4 cup low-fat milk
  • 3 eggs
  • icing sugar, for dusting

method

• Rhubarb porridge

  • 1

    In a saucepan, combine nuts and milk. Bring to boil on medium heat, stirring constantly.

  • 2

    Reduce heat to low; stir in rhubarb. Simmer 10-15 minutes, stirring occasionally. Remove from heat.

  • 3

    Meanwhile, combine extra rhubarb with 1 tablespoon water in a small saucepan. Cook on medium, covered, for 3 minutes, until tender. Drain well.

  • 4

    Serve porridge in bowls topped with rhubarb, strawberries and cinnamon sugar.

• Date and oat slice

  • 1

    Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm square cake pan with baking paper.

  • 2

    Sift flour and spice into large bowl. Add sugar, dates and oats to bowl.

  • 3

    In a jug, whisk spread, milk and eggs together; mix into dry ingredients.Spoon into pan. Sprinkle over extra oats. Bake 45 minutes.

  • 4

    Cool in pan 5 minutes. Turn onto wire rack. Dust with icing sugar.