Poached Rhubarb in Vanilla Syrup with Orange Zest

Raise your porridge game with these perfect toppings!

Serves 2|Takes 10


For the porridge:

100g Flahavan’s Oats
300ml whole milk
180ml water

For the toppings:

50g of caster sugar
2 tbsp of grenadine
1 orange, zested
1 vanilla pod, cut in half and seeds removed
100ml water
130g of rhubarb, sliced into batons





Add all the ingredients into a medium saucepan and bring to a low simmer on medium-high heat.
Turn the heat to low, and simmer for around 5 minutes, stirring occasionally, until the oats have softened and thickened.


Put the sugar, grenadine, half of the orange zest, vanilla seeds and water into a large saucepan and bring to the boil.
Turn down the heat to a low heat and add the rhubarb, allowing a gentle simmer for 3–5 minutes until the rhubarb is almost soft to touch.
Remove the rhubarb from the pan and set aside, then reduce the liquid to a syrup consistency by rapidly boiling.
Remove from the heat, add the rhubarb back into the pan and spoon on top of your porridge, garnishing with some fresh orange zest.

Recipe Categories:

Foodservice   Breakfast   Oatspiration   Vegetarian  
Flahavan's Oats Illustration