Breakfast

Rhubarb porridge with date and oat slice

Start your day the right way with this deliciously sweet and creamy rhubarb porridge. For a big breakfast, enjoy your porridge with a piece of this golden, crumbly date and oat slice, or pack a couple of pieces into your lunchbox for some healthy snacks.
Rhubarb porridge with date and oat silceWoman's Day
4
16 Item
15M
45M
1H

Ingredients

Rhubarb porridge
Date and oat slice

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

5.Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm square cake pan with baking paper.
6.Sift flour and spice into large bowl. Add sugar, dates and oats to bowl.
7.In a jug, whisk spread, milk and eggs together; mix into dry ingredients.Spoon into pan. Sprinkle over extra oats. Bake 45 minutes.
8.Cool in pan 5 minutes. Turn onto wire rack. Dust with icing sugar.

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