Three sticks of rhubarb, topped and tailed, and split lengthwise, and then chopped into smaller pieces laterally. Cooked in the juice of two small oranges, and two teaspoonfuls of powdered ginger, and two teaspoonfuls of sugar. Simmered until the rhubarb lost its structure.
Two handfuls of porridge oats cooked in water, a little milk and some single cream until it had a smooth consistency (around ten to fifteen minutes, stirring occasionally). The rhubarb was added to the serving bowl first, then the porridge was spooned in. Delicious and easy to make!
Creamy Porridge with Rhubarb and Ginger
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