Weekend Breakfast: Stove cooked porridge with stewed rhubarb and apples

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One of my favourite weekend past times is taking time to make a breakfast, something I tend to skip on weekdays, and often end up eating cereal at my desk in the office straight from the box.

I love a poached egg on toast with avocado, green shelled beans, marinated Persian fetta and chili flakes, but today I wanted something else. I was craving porridge and fruit, so I dug around the fridge and the cupboard, and whipped up this simple porridge dish with stewed rhubarb and apple.

One of the easiest recipes on the planet:

Take 2 cups of rolled oats, cover with milk in the bottom of a saucepan. Cook until hot and thick.

In another pan take a bunch of chopped rhubarb stems, 2-3 apples, and 1-2 cups of water. Bring to the boil, and add caster sugar to taste, probably about a cup or so.

There you go! Ready to be generously dolloped on your porridge. Delicious :)

Stove cooked porridge with Stewed Rhubarb and apple

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