Porridge with Poached Rhubarb

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NUTRITIONAL INFORMATION (per serve)

ENERGY

1302kj

CARBS

54g

CALORIES

311cal

SUGARS

34g

PROTEIN

9.8g

FIBRE

6.3g

FAT

SAT. FAT

0.7g

SERVES 1

⅓ cup rolled oats
1 cup water
1 tsp currants
¼ tsp cinnamon
serve Poached Rhubarb (see below)
¼ cup low-fat Greek yoghurt
2 tsp chopped walnuts
1 tsp honey

To make porridge, combine oats , water, zest, juice, currants and cinnamon in a small saucepan over medium heat and bring to a gentle simmer. Cook 5–8 minutes, stirring often. Serve with yoghurt, rhubarb, walnuts and honey.

Poached Rhubarb, SERVES 4
¼ cup honey
1 tsp vanilla extract
1 orange, zested & juiced
1 bunch rhubarb, trimmed

Combine all ingredients in a deep frying pan. Cover and cook over very low heat 5–8 minutes or until the rhubarb is just cooked. Avoid stirring as this will break up the rhubarb.