Makes one large serving
Ingredients
Porridge
- 400ml milk or soy milk
- 50g white polenta
- 10g castor sugar
- 10g brown sugar
- ½ teaspoon vanilla paste
- 2 tablespoons roasted rhubarb
- 1 tablespoon cinnamon sugar
- 1 tablespoon golden syrup
Roasted Rhubarb
- 1 stick rhubarb
- 50g castor sugar
Cinnamon Sugar
- 50g brown sugar
- 50g palm sugar
- 5g cinnamon
Method
Porridge
- Put milk, castor sugar, brown sugar and vanilla in a pot and put on to medium heat.
- Whisk until the sugar has dissolved and milk is hot, but not boiling.
- Slowly add polenta while continuing to whisk and cook for one to two minutes, or until you reach the desired consistency.
- Pour into a bowl and top with cinnamon sugar, rhubarb and golden syrup.
Roasted Rhubarb
- Heat oven to 180°C.
- Wash and then cut the rhubarb into 2-3cm pieces.
- On a baking tray evenly distribute half the sugar then place the rhubarb on top of the sugar with the flat side down.
- Sprinkle the rest of the sugar over top of the rhubarb.
- Put into the oven for 15 minutes or until the rhubarb is soft.
TIP: You want the rhubarb to hold its shape and not go mushy. Be careful as it will keep cooking even after you take it out of the oven.
Cinnamon Sugar
- Cut palm sugar into small pieces.
- Add all ingredients together, mix.
TIP: You can make extra cinnamon sugar and keep it in the fridge for dessert or on toast
Recipe provided by Ti Kouka Cafe in Wellington.
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