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.

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.

0 from 0 votes

Print

Roasted Rhubarb with Buckwheat Porridge

A delicious and satisfying breakfast to keep you going until lunch time.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Jennifer Schmidt

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
• 1/2 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
• 1/2 cup your favourite nut milk I like cashew or macadamia
• TO SERVE:
• 1 apple sliced
• maple syrup

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Recipe Notes

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