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
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.