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
400g pack rhubarb, washed and trimmed
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.
Typical values per serving:
This recipe was first published in January 2017.
Average user rating