Porridge with spiced rhubarb compote – #wakeuptoorganic

 In Breakfast, Cereals and pulses, Fruit, Fruit, Vegetables and Cereals, Ingredients, Recipes, Scottish Heritage, Spring, Summer

Sales of organic foods are on the rise with 4.5 million people in the UK now being regular organic shoppers. This can only be a good thing for the environment, for the end consumer and for the welfare of livestock. Of the foods which we buy that are organic, ‘breakfast’ products are one of the most readily accessible therefore are a great way to introduce organic food into your life. That is why I’m participating the Wake Up To Organic campaign which is being run jointly by Organic Trade Board and Soil Association to raise awareness of the benefits and versatility of organic produce.

On the morning of 17th June come down to Wholefoods Market in Giffnock where I will be giving out my porridge with spiced rhubarb compote, a great start to any day.

Porridge with spiced rhubarb compote

4-6 sticks Rhubarb
2 tbsp Honey
2″ stick Cinnamon
100g Porridge oats
400ml Whole milk (or almond milk for a nuttier breakfast)
Pinch salt
Crushed Pistachios (optional)

1.Cut the rhubarb into 2cm chunks then place in a small saucepan.
2. Add the honey and cinnamon with a tiny splash of water and heat over a medium heat until it begins to bubble then reduce the heat to low. Cook for 5-10 minutes until soft and remove the cinnamon.
3. In a separate pan add the porridge oats and milk with a tiny pinch of salt.
4. Cook over a medium heat stirring constantly until the oats are softened, around 5-6 (how soft depends on personal preference)
5. Serve in a bowl with the dollop of the rhubarb on top, a sprinkling of the pistachios and a splash of milk.

The compote will keep in the fridge for a week.

Spiced Rhubarb Compote

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