Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Multi-grain coconut porridge with rhubarb

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Multi-grain coconut porridge with rhubarb

    • Vegetarian
    • Total time: 45

    Serves: 4


    400g pack rhubarb, washed and trimmed
    1 orange
    100g golden caster sugar
    1 vanilla pod, halved and seeds scraped
    25g Love Life White, Black & Red Quinoa Seed Mix
    50g Love Life Pearled Spelt
    400ml can reduced fat coconut milk
    50g jumbo oats
    50g medium oatmeal, plus extra for sprinkling


    1. Preheat oven to 170°C, gas mark 3. Cut the rhubarb into 3cm pieces and put in a medium roasting tin. Finely grate over orange zest and squeeze in the juice. Sprinkle with 3 tablespoons of sugar.

    2. Add vanilla pod and seeds. Cover with foil and roast for 30 minutes, removing foil for the last 5-10 minutes, or until tender.

    3. Put the quinoa and spelt in a large pan with coconut milk and a can of cold water. Stir in the remaining sugar. Bring to the boil, reduce heat, simmer gently for 10 minutes.

    4. Stir in oats and oatmeal. Cook for 10-12 minutes, stirring often until just tender. Add a pinch of salt. Spoon into bowls; top with rhubarb. Sprinkle with oatmeal; serve. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars