Porridge with rhubarb compote

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Porridge with rhubarb compote
  • 1 bunch (7 stalks) rhubarb, trimmed, cut into 4 cm lengths
  • 1/2 cup frozen raspberries
  • 1/3 cup caster sugar
  • 1 1/2 cup traditional rolled oats
  • 1 cup milk
  • 1/2 cup cream


Porridge with rhubarb compote
  • 1
    Place rhubarb, raspberries, sugar and 2 tablespoons water in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to a gentle simmer. Cook, covered, stirring occasionally, for 2-3 minutes. Uncover; cook, stirring occasionally, for 3-4 minutes more or until rhubarb is tender.
  • 2
    Meanwhile, place oats, milk, cream, 1 1/2 cups water and a pinch of salt in a medium saucepan over moderately high heat. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 3 minutes or until porridge thickens.
  • 3
    Ladle porridge into serving bowls. Top with rhubarb compote and serve at once.


For a simple topping, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon. Sprinkle over porridge to serve. Try topping porridge with sliced bananas and yogurt, then drizzle with maple syrup.

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