• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
  • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian Breakfast Recipes

    Roasted Rhubarb Buckwheat Porridge

    Published: Apr 6, 2016 · Updated: Oct 5, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Roasted Rhubarb Buckwheat Porridge
    Roasted Rhubarb Buckwheat Porridge
    Roasted Rhubarb Buckwheat Porridge
    Roasted Rhubarb Buckwheat Porridge
    Roasted Rhubarb Buckwheat Porridge

    Ruby hued rhubarb is roasted in maple syrup until soft and luscious and served on a bed of apple buckwheat porridge for a healthy and satisfying way to start your day.

    Maple Roasted Rhubarb Buckwheat Porridge Recipe - Ruby hued rhubarb is roasted in maple syrup until soft and luscious and served on a bed of apple buckwheat porridge for a healthy and satisfying way to start your day. | click for the recipe

    There's so much to love about rhubarb.

    I love it's tart almost mouth-puckering tang. I love its versatility, as there are so many different ways you can use it, but most of all I just adore its ruby hue.

    Rhubarb is great in desserts, but I love to serve it at breakfast time as I find its tangy zing helps wake me up! I've roasted my rhubarb in maple syrup (you can use sugar if you don't have maple syrup or even honey) until beautifully tender and the pan is full of gorgeous bright pink juices.

    As much as I love traditional oat porridges I love buckwheat porridge more. I love that it doesn't quite have the same gluey rib sticking quality of oat porridges. It feels a little lighter and fresher, somehow. And I love that it is absolutely delicious cold as well as hot.

    My buckwheat porridge is topped with the gorgeous maple roasted rhubarb and a few apple slices for a bit of crunch. You could also add toasted almonds or even toasted buckwheat for crunch factor, keeping it nut free.

    Maple Roasted Rhubarb Buckwheat Porridge Recipe - Ruby hued rhubarb is roasted in maple syrup until soft and luscious and served on a bed of apple buckwheat porridge for a healthy and satisfying way to start your day. | click for the recipe

    Roasted Rhubarb Buckwheat Porridge

    Roasted Rhubarb with Buckwheat Porridge

    Ruby hued rhubarb is roasted in maple syrup until soft and luscious and served on a bed of apple buckwheat porridge for a healthy and satisfying way to start your day.
    5 from 1 vote
    Print Pin Save Saved!
    Course: Breakfast, Brunch
    Cuisine: Breakfast
    Keyword: Roasted Rhubarb Buckwheat Porridge
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Calories: 660kcal
    Author: Delicious Everyday
    2 servings

    Ingredients

    • MAPLE ROASTED RHUBARB:
    • 200 g rhubarb chopped into bite size pieces, 7 oz
    • 2 tbs maple syrup
    • BUCKWHEAT PORRIDGE
    • 200 g buckwheat 7 oz
    • ½ tsp apple cider vinedar
    • 1 large apple chopped
    • 1 cup apple juice or enough so it will blend to a smooth consistency
    • 1 tsp ground cinnamon
    • 3 tbs maple syrup or to taste
    • ½ cup your favourite nut milk I like cashew or macadamia
    • TO SERVE:
    • 1 apple sliced
    • maple syrup
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 celsius (350 fahrnehiet) and place the rhubarb in a baking tray lined with baking paper. Add the rhubarb and drizzle the maple syrup over the top and toss to combine. Bake for 15 to 20 minutes, or until tender and the rhubarb has released some of its ruby juices.
    • While the rhubarb is roasting (or even better, the night before) soak your buckwheat. Soak them in warm water with a splash of apple cider vinegar until they are soft enough that you can squish them with your fingers. Drain and pop in a blender with apple juice, apple, cinnamon and maple syrup. Pulse until you get to a consistency you like. I like mine fairly smooth. Stir through the nut milk.
    • If you'd like to serve your porridge warm you can either microwave it or place it in a small saucepan and heat gently until warm.
    • To serve divide between 2 bowls and top with maple roasted rhubarb, some of the rhubarb liquid, apple slices and a drizzle of maple syrup.

    Notes

    This will make more rhubarb than you need. Serve left overs with yoghurt, over ice cream or on your breakfast the following morning.

    Nutrition (Estimated)

    Calories: 660kcalCarbohydrates: 150gProtein: 14gFat: 4gSodium: 56mgPotassium: 1180mgFiber: 17gSugar: 61gVitamin A: 200IUVitamin C: 17.5mgCalcium: 192mgIron: 2.9mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
    Maple Roasted Rhubarb Buckwheat Porridge Recipe - Ruby hued rhubarb is roasted in maple syrup until soft and luscious and served on a bed of apple buckwheat porridge for a healthy and satisfying way to start your day. | click for the recipe


    More Vegetarian and Vegan Breakfast Recipes

    • Pancake in a Mug
    • Strawberry Chia Jam
    • Zucchini Chocolate Chip Muffins
    • Raspberry Bread

    Reader Interactions

    Comments

    1. Ian says

      May 05, 2016 at 6:39 am

      Love your idea of using the tangy-ness to help wake up! Will have to give it a try for sure. Thanks for sharing!

      Reply
      • Nicole @ Delicious Everyday says

        May 05, 2016 at 9:47 am

        Thanks Ian. I hope you enjoy it 🙂

        Reply

    What Do You Think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

    New Recipes

    • Vegetarian St. Patrick’s Day Dinner Ideas
    • Vegan Scalloped Potatoes
    • Vegan Beet Wellington
    • Vegan Vegetable Wellington

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    About Us | Work with Me | Privacy & Disclosure Policy

    As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

    © 2023 Delicious Everyday | Hook & Porter Media

    886 shares