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Irish Porridge with Quick Rhubarb Compote

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Ingredients

Adjust Servings:
rhubarb compote:
2 stalks Rhubarb
2 tbsp Sugar white
porridge:
200 g Oat flakes
750 ml Water
50 g Butter or ghee
pinch of Salt
100 ml Cream 33-36% optionally
4 tbsp Honey

Irish Porridge with Quick Rhubarb Compote

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 20 min
  • Serves 4
  • Easy

Ingredients

  • rhubarb compote:

  • porridge:

Directions

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This recipe is easy yet wonderful. It also reminds me of something pleasant making it even more delicious for me.

If you have already tried Irish tea brack, you already know the beginning of the story. We were in Ireland. Late in the afternoon, we arrived at the cottage we were staying at night. The hostess served us hot tea (Irish tea is so delicious!) with a home-made cake with dried fruit. That cake was cut in slices, just like bread, and served with salted butter…(read more in the recipe).

The next morning breakfast had a surprise in store for us. It was early spring, the hotel just opened, and we were the only guests on that morning. So, the hostess gave us a lot of attention. The breakfast was served in the dining room. There was a glass door which led to the yard, and you could see the horses grazing far away on the field (later we found out that the hotel’s hosts owned the field and horses). It was so beautiful: cool air, green grass, birds…The hostess serves is piping hot porridge with freshly-made rhubarb compote. It was unimaginably delicious. As it turned out, rhubarb grew outside, and the hostess picked a few stalks in the morning for breakfast. In Ireland, rhubarb is considered as the first “fruit”. Of course, it’s now fruit, it’s basically the first herb that people grow on their backyards and use for pies, desserts, and compotes.

Once rhubarb appeared in stores here in Vienna, I made my favorite Irish porridge with rhubarb compote, the same I had at the hotel.

This recipe cooks the porridge with water. You should constantly stir it to get a creamy consistency. No sugar added. When the porridge is done, stir in butter. To serve, top the porridge with the rhubarb compote and honey. It creates three different tastes that are perfectly balanced with one another: neutral – porridge, sour sweet and fruity – rhubarb with honey. When I has this porridge in Ireland, it was also garnished with whipped cream.

Enjoy!

P.S. For vegan and dairy-free versions use plant-based oil or almond mousse instead of butter, and agave, rice or date syrup instead of honey.

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Steps

1
Done

Quick rhubarb compote

Wash the rhubarb stalk, cut off the leaves. Cut the stalk into 1 cm pieces.
Place into a saucepan, add sugar and bring to a boil over medium heat. Stir occasionally. The rhubarb will release juices and get softer. By the time it boils, the rhubarb will become very soft and start to break down. Remove from heat before it’s completely broken down.

2
Done

Porridge

In a small saucepan, combine together water and oatmeal. Bring to a boil over medium heat, stirring occasionally.
Stirring is important here. It helps get the right creamy consistency. After boiling, cook for a few minutes until done. Depending on what porridge you use, it may take 1-5 min. Remove from heat, stir in butter. To serve, follow the instructions: add porridge to a bowl, top with 1-2 tbsp of the rhubarb compote and honey. Or serve the compote separately so that everyone can take as much as they want. Garnish with whipped cream, if you like. Enjoy your breakfasts!

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