Miserable mornings call for EASY, TASTY (and PRETTY) BREAKFASTS. Try food editor TRISH DESEINE’s porridge with rhubarb and vanilla …
Kilbeggan Porridge with rhubarb, vanilla syrup & begonia blossom.
Try this rhubarb and vanilla syrup for pretty pink porridge.
For 4; 15 minutes cooking
4 thinnish stalks of rhubarb
1 vanilla pod
3 or 4 tablespoons sugar
Wash the rhubarb and cut diagonally into chunks.
In a pan, cover the sugar with about 500ml water and add the vanilla pod split in two and half the chunks of rhubarb.
Bring to a simmer and cook for 3-5 minutes, until the rhubarb is quite soft and the syrup a pretty pink.
Remove the rhubarb with a slotted spoon, letting the cooking liquid drip into the pan.
Reduce the syrup, still with the vanilla in the pan, then poach the remaining rhubarb pieces for just a minute or so until they are cooked but still holding their shape.
Divide the mushy rhubarb between four plates, cover with cooked porridge and garnish with the rhubarb chunks and pink vanilla syrup. Decorate with edible flowers and serve.
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