Rhubarb Porridge With Date-Oat Bars Recipe

Name: Rhubarb Porridge With Date-Oat Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rolled oats; 4 cups 2% milk, plus extra, to serve; 7 oz rhubarb, trimmed, chopped, plus 2 oz extra; 8 None strawberries, hulled, sliced; 1 tbsp cinnamon sugar, to taste; None None Date-Oat Bars; 1/4 cup self-rising flour; 1 cup whole wheat self-rising flour; 1/2 tsp pumpkin pie spice; 3/4 cup brown sugar; 6 oz pitted dates, chopped; 2 1/3 cups rolled oats, plus 1 tbsp extra; 3/4 cup low-fat spread, melted; 3/4 cup 2% milk; 3 None eggs; None None powdered sugar, for dusting

Servings: persons

1 cup rolled oats
4 cups 2% milk, plus extra, to serve
7 oz rhubarb, trimmed, chopped, plus 2 oz extra
8 None strawberries, hulled, sliced
1 tbsp cinnamon sugar, to taste
None None Date-Oat Bars
1/4 cup self-rising flour
1 cup whole wheat self-rising flour
1/2 tsp pumpkin pie spice
3/4 cup brown sugar
6 oz pitted dates, chopped
2 1/3 cups rolled oats, plus 1 tbsp extra
3/4 cup low-fat spread, melted
3/4 cup 2% milk
3 None eggs
None None powdered sugar, for dusting

1
For the porridge, bring oats and milk to a boil, stirring constantly. Reduce heat and add rhubarb. Simmer for 10-15 mins, stirring occasionally. Remove from heat.
2
Meanwhile, combine extra rhubarb with 1 tbsp water in a small saucepan. Cook over medium heat, covered, for 3 mins, until tender. Drain.
3
Serve porridge in bowls topped with poached rhubarb, strawberries and cinnamon sugar.
4
For the date-oat bars, preheat oven to 350u00b0F. Grease and line a 9 inch square cake pan with parchment paper.
5
Sift flour and spice mix into a large bowl. Add sugar, dates and oats. Whisk together spread, milk and eggs then mix into dry ingredients. Transfer to prepared pan and sprinkle with extra oats. Bake for 45 mins. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely. Dust with powdered sugar.

943

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup rolled oats, 4 cups 2% milk, plus extra, to serve, 7 oz rhubarb, trimmed, chopped, plus 2 oz extra, 8 None strawberries, hulled, sliced, and more.

Yes, Rhubarb Porridge With Date-Oat Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Porridge With Date-Oat Bars

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