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Recipe

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.

May 29, 2014 2:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4, Makes 16 Item
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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
  • 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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