Rhubarb has to be one of my favourite things in the world! All of my family are from Yorkshire and so is my husband so there is also something very comforting about rhubarb. Roasting rhubarb has to be one of the simplest things yet tastes amazing. It is brilliant to then top porridge, yogurt, french toast, pretty much any breakfast or brunch item! Forced rhubarb is so beautiful with its vibrant pink colour. Roasting it is a great way to keep the colour too. The rhubarb is perfectly cooked when a knife cuts through it easily but isn’t mushy, the rhubarb should keep its shape.
For the porridge I paired with it I decided vanilla and cardamom would be perfect. While the rhubarb is cooking the porridge can gently simmer away, infusing with the flavour of cardamom and vanilla. You can make your porridge vegan or vegetarian. I tend to use nut milk to make porridge but if I want it creamier I would use 50:50 nut milk and cows milk.
Roasted Rhubarb with Cardamon and Vanilla Porridge
Ingredients (serves 1)
- 2 sticks rhubarb
- 1 tbsp granulated sugar (you can add more but I like to keep it quite sharp)
- 1/2 cup oats
- 1 cup milk (nut or cows)
- 2 cardamon pods
- 1/2 tsp vanilla bean paste
- 1 tsp chia seeds
- Handful of roasted hazelnuts (optional)
- Pre heat the oven to 180C/gas mark 6. Cut the rhubarb inti finger sized pieces, place in a roasting dish, sprinkle with the sugar then place in the oven and cook for 15-20 minutes.
- While the rhubarb is cooking place all of the ingredients for the porridge into a pan and cook on a low heat until the oats are soft.
- To assemble pour the porridge into a bowl(being careful to remove the cardamon pods), top with the rhubarb and hazelnuts.
Enjoy! H xx