BARLEY PORRIDGE WITH RHUBARB COMPOTE

BARLEY PORRIDGE WITH RHUBARB COMPOTE

Using pearl barely instead of regular oats gives your morning porridge a different texture – this barley porridge is a bit like a breakfast risotto! The rhubarb, ginger and citrus compote tastes amazing but feel to use whatever fruit is in season, such as apples or pears.

INGREDIENTS

SERVES: 2

120g pearl barley

500ml water

150ml whole milk

2-3 tsp granulated sweetener

A pinch of ground cinnamon

A pinch of sea salt

1 vanilla pod, split and seeds scraped

100ml single cream

 

For the rhubarb compote:

200g rhubarb, cut into 2cm lengths

Finely grated zest of ½ orange

Juice of 1 orange

1 ball (20g) preserved stem ginger in syrup, finely chopped

1 tsp granulated sweetener

80g strawberries, thickly sliced

 

To serve:

1 tbsp nibbed pistachio nuts

METHOD

1: Put the pearl barely into a small saucepan and pour in the water. Place over a high heat and bign to the boil. Reduce the heat and simmer for 25 minutes or until the barely is just tender.

2: Meanwhile, make the compote. Place the rhubarb, orange zest and juice, stem ginger and sweetener into a small saucepan. Bring to a simmer over a medium heat, then cook for about 5 minutes until the rhubarb is just soft. Stir in the strawberries and remove from the heat.

3: Once the barely is tender, add the milk, sweetener, cinnamon, salt, vanilla seeds and cream to the pan. Stir well, increase the heat a little and cook for another 7-8 minutes or until the porridge is thick and creamy. If you prefer a looser consistency, stir in a little water.

4: Spoon the porridge into bowls and top with the compote and a sprinkle of pistachios for crunch.

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INGREDIENTS

SERVES: 2

120g pearl barley

500ml water

150ml whole milk

2-3 tsp granulated sweetener

A pinch of ground cinnamon

A pinch of sea salt

1 vanilla pod, split and seeds scraped

100ml single cream

 

For the rhubarb compote:

200g rhubarb, cut into 2cm lengths

Finely grated zest of ½ orange

Juice of 1 orange

1 ball (20g) preserved stem ginger in syrup, finely chopped

1 tsp granulated sweetener

80g strawberries, thickly sliced

 

To serve:

1 tbsp nibbed pistachio nuts

METHOD

1: Put the pearl barely into a small saucepan and pour in the water. Place over a high heat and bign to the boil. Reduce the heat and simmer for 25 minutes or until the barely is just tender.

2: Meanwhile, make the compote. Place the rhubarb, orange zest and juice, stem ginger and sweetener into a small saucepan. Bring to a simmer over a medium heat, then cook for about 5 minutes until the rhubarb is just soft. Stir in the strawberries and remove from the heat.

3: Once the barely is tender, add the milk, sweetener, cinnamon, salt, vanilla seeds and cream to the pan. Stir well, increase the heat a little and cook for another 7-8 minutes or until the porridge is thick and creamy. If you prefer a looser consistency, stir in a little water.

4: Spoon the porridge into bowls and top with the compote and a sprinkle of pistachios for crunch.

Share this Recipe

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  • email

Print

  • print

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