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Multi-grain coconut porridge with rhubarb
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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.