Name: Rhubarb porridge with date and oat slice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Rhubarb porridge; 1 1/2 cup rolled oats; 4 cup low-fat milk, plus extra, to serve; 2 cup rhubarb, trimmed, chopped, plus 1/2 cup extra; 8 strawberries, hulled, sliced; 1 tablespoon cinnamon sugar, to taste; Date and oat slice; 1/4 cup self-raising flour; 3/4 cup wholemeal self-raising flour; 1 1/2 teaspoon mixed spice; 1 cup brown sugar; 1 cup dates, chopped, pitted; 3/4 cup rolled oats, plus 1 tbsp extra; 180 gram low-fat spread, melted; 3/4 cup low-fat milk; 3 eggs; icing sugar, for dusting

Ingredients

Rhubarb porridge

1 1/2 cup rolled oats

4 cup low-fat milk, plus extra, to serve

2 cup rhubarb, trimmed, chopped, plus 1/2 cup extra

8 strawberries, hulled, sliced

1 tablespoon cinnamon sugar, to taste

Date and oat slice

1/4 cup self-raising flour

3/4 cup wholemeal self-raising flour

1 1/2 teaspoon mixed spice

1 cup brown sugar

1 cup dates, chopped, pitted

3/4 cup rolled oats, plus 1 tbsp extra

180 gram low-fat spread, melted

3/4 cup low-fat milk

3 eggs

icing sugar, for dusting

Method

Rhubarb porridge

1.In a saucepan, combine nuts and milk. Bring to boil on medium heat, stirring constantly.

2.Reduce heat to low; stir in rhubarb. Simmer 10-15 minutes, stirring occasionally. Remove from heat.

3.Meanwhile, combine extra rhubarb with 1 tablespoon water in a small saucepan. Cook on medium, covered, for 3 minutes, until tender. Drain well.

4.Serve porridge in bowls topped with rhubarb, strawberries and cinnamon sugar.

Date and oat slice

5.Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm square cake pan with baking paper.

6.Sift flour and spice into large bowl. Add sugar, dates and oats to bowl.

7.In a jug, whisk spread, milk and eggs together; mix into dry ingredients.Spoon into pan. Sprinkle over extra oats. Bake 45 minutes.

8.Cool in pan 5 minutes. Turn onto wire rack. Dust with icing sugar.

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Ingredients

Method

Rhubarb porridge

Date and oat slice

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