Porridge with rhubarb, date sugar & cardamom compote

Porridge with rhubarb, date sugar & cardamom compote

By
From
V is for Vegan
Serves
1

Porridge has so many health benefits that I hardly need mention them. One of the most rewarding aspects of porridge is that you will not feel hungry for at least 4–5 hours after eating it, due to the slow release of complex carbohydrate energy. There are many different toppings for porridge, and this is only one suggestion. If rhubarb is not in season, then simply slice up a few apples and sprinkle with ground cinnamon. Cinnamon is nature’s blood sugar regulator.

I love rhubarb, both the tender, crimson forced stems in winter and the thicker, rougher stuff you get in spring (from which you should remove any particularly stringy spines). It is a vegetable, and buckwheat is related to it. Don’t eat the leaves, as they are toxic, but keep the leaves on until you are ready to use it.

Ingredients

Quantity Ingredient

For the compote:

Quantity Ingredient
3 rhubarb stalks, trimmed and cut into 5 cm batons
3 tablespoons date, coconut palm or cane sugar, to taste
3 green cardamom pods, crushed

For the porridge:

Quantity Ingredient
50g organic medium oatmeal
300ml oat milk, (you can use water or soy milk, but I found Oatly milk perfectly complements porridge, being made of oats)
large pinch sea salt

Method

  1. To make the compote, preheat the oven to 200°C. Mix the rhubarb, sugar and cardamom in a baking dish, cover with foil and bake for 10–15 minutes. Add more sugar to taste, if necessary.
  2. You could soak the oatmeal overnight in the milk, as this does make a softer gruel. Otherwise, put the oatmeal and the milk into a medium saucepan over a medium-high heat and bring to the boil while stirring. Once the porridge starts to bubble, turn down the heat and simmer for 10 minutes. About 5 minutes before the end, add the salt and keep stirring. Top with the compote, eat and feel satisfied.
Tags:
Vegan
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