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.
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.