Winter Rhubarb Porridge (serves 2)

Winter Rhubarb Porridge (serves 2)

Note: I suggest you make a big batch of stewed rhubarb so that you have enough for a few bowls of porridge during the week and to also add to my (rhubarb + coconut smoothie), which you should definitely try!


1/2 cup of oats

1 tbsp of chia seeds

¼ tsp of vanilla paste

¼ tsp of cinnamon

¼ tsp of maca powder

1 ½ cups of coconut water


Organic rhubarb

Coconut milk

Cashew butter

Hemp Seeds

Cacao Nibs

Maple Syrup


First you need to steam the rhubarb. To do this you need to wash and cut the rhubarb into 5 cm chunks and then place into your steamer for around 10 minutes or until completely soft and cooked. Let it cool before transferring into a container and storing in the fridge until ready for use.

To make the porridge add all the porridge ingredients into your saucepan and gently simmer for 5 minutes, stirring every minute to prevent sticking. If the porridge becomes too thick for your liking, simply add in a few splashes of coconut water until the consistency is right.

Once the porridge is cooked, scoop into two bowls and top with your stemmed rhubarb, cashew butter, seeds, a splash of coconut milk and a little drizzle of maple syrup if you like your porridge slightly sweet.

Enjoy x

Renee Brown / Holistic Nutritionist and Health Coach

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