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Stewed Rhubarb Porridge (Gluten Free/Vegan/No Refined Sugar)

The perfect winter breakfast!

Makes: roughly 800 grams of stewed fruit. Porridge recipe serves 2.

Prep time: 5 minutes

Cook time: 10 minutes


Stewed Rhubarb:

  • 500 grams of rhubarb

  • 400 grams of peach

  • 1 tablespoon of lemon juice

  • 5 tablespoons of water

  • 2 tablespoons of maple syrup

  • ½ a tablespoon of grated ginger


  • 1 cup of quick oats

  • 1 cup of milk of choice (we use oat milk)

  • 1 cup of water

  • 1 teaspoon of cinnamon

  • Optional: 1 teaspoon of chia seeds for topping.


  1. Roughly chop the rhubarb and peaches into inch pieces.

  2. Add the fruit, lemon juice, ginger, water and maple to a small pot and simmer for 5-10 minutes until your fruit mixture is super soft but not mushy.

  3. In a small pot mix your oats, water, milk and cinnamon and bring to a boil. Turn your pot off the heat but keep stirring. Constantly stirring your oats will help them break down more therefore creating a creamier porridge.

  4. Serve up your porridge and then spoon your stewed fruit on top. Enjoy!

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