Multi-grain coconut porridge with rhubarb

  • Vegetarian


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. 

  • Total time: 45

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,470kJ
Fat 9.6g
Saturated Fat 5.3g
Carbohydrate 58.9g
Sugars 29.6g
Protein 6.7g
Salt 0.3g
Fibre 4.3g

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This recipe was first published in Thu Jan 05 15:16:55 GMT 2017.