Porridge with rhubarb and blackberries
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ingredients
150 g oat flakes 50 g cane sugar 2.5 dl water 100 g cooked or raw rhubarb handfuls berries handfuls almonds 1 tbsp cinnamon 2 tbsp butter
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Tips for a good porridge that the whole family will eat, not just you, are never enough in my opinion. Plus, if you can combine ingredients like rhubarb, home-grown blackberries stashed in the freezer and honey from your beekeeper now in May,
1.
Oatmeal can be soaked and blended before using and then cooked, you will get the consistency of almost semolina smooth porridge. For us, however, a “maglaise” of oatmeal with reheated fruit tastes better. Because of the rhubarb recipe order, I had a really decent supply of stems and we couldn’t eat them all at once because you’re really not supposed to overdo it with rhubarb. You probably know not to use the poisonous leaves from it. You don’t always have to peel the stems off, it never made me sick. I don’t have the courage to eat it raw, if you have experience, please write me 🙂
2.
The porridge can also be baked as a cake, so its use is multifaceted.
3.
Put water and cane sugar in a deep pan to boil (or add honey at the end), add oats and butter and whisk until smooth and boiling.
4.
If you have raw rhubarb, cut it into about 2cm pieces add it to the sugar at the beginning. I had mine cooked in a jar in the fridge, so I added it to the mash at the end, along with the frozen blackberries. That way they hold their shape and don’t break up into the porridge.
5.
Add a knob more butter and cinnamon, almonds and stir and serve on a hot plate. For immunity, I sprinkled the top of the porridge with bee pollen, which is one of the greatest reservoirs of natural protein. Of course, it has tons of other good properties and eating it is good for immunity boosting.
6.
The porridge is bittersweet and very fragrant.
