Poached Rhubarb in Vanilla syrup with orange zest
Raise up your porridge game with these toppings!
Serves 2|Takes 10
For the porridge:
100g Flahavan’s Oats
300ml whole milk
For the toppings:
50g of caster sugar
2 tbsp of grenadine
1 orange, zested
1 vanilla pod, cut in half and seeds removed
130g of rhubarb, sliced into batons
Add all the ingredients into a medium saucepan and bring to a low simmer on medium-high heat.
Turn the heat to low, and simmer for around 5 minutes, stirring occasionally, until the oats have softened and thickened.
Put the sugar, grenadine, half of the orange zest, vanilla seeds and water into a large saucepan and bring to the boil.
Turn down the heat to a low heat and add the rhubarb, allowing a gentle simmer for 3–5 minutes until the rhubarb is almost soft to touch.
Remove the rhubarb from the pan and set aside, then reduce the liquid to a syrup consistency by rapidly boiling.
Remove from the heat, add the rhubarb back into the pan and spoon on top of your porridge, garnishing with some fresh orange zest.