Tuesday, 19 April 2011

Rhubarb Maple Porridge

I do love porridge. It's so warming, so filling, so delicious. I look forward to the winter months and frequent porridge. Happily I've got my 10 year old hooked on porridge too. It took a bit of work when he was younger but now he sees it as a definite treat.

I know some people eat it year round, but I just can't do that. For many years I didn't experiment with my porridge too much. I tinkered with the grains a bit, and occasionally made a dried fruit compote to put on top.  I just love Bill Granger's Banana Porridge- it's magic, but I usually only make it once or twice a year. I generally made standard porridge with brown sugar and milk on top. But now I'm branching out, and becoming more adventurous in my old age. One day I just happened to have some of my famous Baked Rhubarb in the fridge. I'm sure this is how most new recipes are made- you're making something, look around, see another ingredient, and think "why not?".

Porridge is a low GI superfood. Porridge made from traditional rolled oats has a GI of 42. But you need to be wary of the packs of instant porridge- the GI soars to 82. There are many other health benefits to porridge too- lots of fibre, good for intestinal health, it's rich in beta-glucan which is a soluble fibre that helps lower cholesterol re-absorption.

Porridge is so quick and simple to make. You can even pop it on the stove on a low heat, get in the shower and it's ready when you get out, perfect for a getting ready for work breakfast- there is no need to use the instant packets, which never taste as good anyway. This is my current favourite porridge incarnation.

Rhubarb Maple Porridge

1/2 cup oats per person
1 cup water per person (sometimes I put in a splodge more, if you like it thicker or thinner then adjust the fluid)
Baked rhubarb, warmed or your favourite topping
A drizzle of Canadian maple syrup
Milk of your choice to top

Add oats and water to a small non-stick pan. Stir. Put over a low heat (if you want to go have your shower), or a medium heat if you can give it any attention. Stir as frequently as your showering plans allow.

When done to your desired consistency, tip porridge into a bowl, added warmed baked rhubarb, a drizzle of Canadian maple syrup and some milk.

Porridge doesn't photograph all that well, I'm happy to admit, but it does taste delicious
I currently use either soy or goat milk usually, the goat milk doesn't go well with the rhubarb


  1. I'm so excited that rhubarb season is finally here!

  2. We get rhubarb available year round here in Australia. It's often pretty good during the winter, not quite sure where it's grown (it's somewhere within Australia, but we're big enough to have a vast range of climates and produce areas). I hope you're enjoying your French spring rhubarb. I'm sure it's delicious.