Rhubarb por­ridge

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $1.35 Time to make 30 min

di­a­betes friendly

1 cup milk, plus ex­tra

to serve (op­tional) 1 cup steel-cut oats Pinch of sea salt flakes

Caramelised macadamia sprin­kle 35g (¼ cup) roughly chopped macadamia nuts 1 ta­ble­spoon sun­flower ker­nels 2 ta­ble­spoons pure maple syrup ½ tea­spoon ground cin­na­mon

Poached rhubarb & straw­ber­ries 300g (about ½ bunch) rhubarb,

cut into 3cm pieces 250g straw­ber­ries, hulled,

halved if large Zest and juice of 1 orange Pure maple syrup or honey,

to taste 1 Com­bine the milk with 3 cups of wa­ter in a large heavy-based saucepan over medium heat. Bring to the boil and stir in the oats and salt. Re­duce heat to medium–low and sim­mer gen­tly for 20–25 min­utes, stir­ring oc­ca­sion­ally, un­til the mix­ture is thick and creamy. As the mix­ture starts to thicken and catch on the bot­tom of the pan, re­duce heat to low. If nec­es­sary, thin with a lit­tle hot wa­ter or milk to reach the con­sis­tency you like. 2 Mean­while, to make caramelised macadamia sprin­kle, heat macadamia nuts, sun­flower ker­nels, maple syrup and cin­na­mon in a small fry­ing pan over medium heat. Cook, shak­ing the pan con­stantly, for 2–3 min­utes, or un­til mix­ture has thick­ened slightly and is sticky. Spoon onto a bak­ing tray lined with bak­ing pa­per and set aside to cool. Break into pieces. 3 To make the poached rhubarb and straw­ber­ries, com­bine the rhubarb, straw­ber­ries, orange zest and juice in a small saucepan over medium heat. Bring to the boil, re­duce the heat to medium– low and sim­mer, cov­ered, for 2–3 min­utes, or un­til the fruit is just ten­der. Taste, and add a lit­tle maple syrup or honey if mix­ture is too tart. It may be served warm or cold. The poached fruit will keep for a few days in a sealed con­tainer in the fridge or you can por­tion it into serv­ing sizes in small zip-lock bags and freeze it for up to 6 weeks. 4 Serve oats into bowls, and top with poached fruit and macadamia sprin­kle. If you like, add a splash of ex­tra milk.

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