Vegetarian recipe ideas
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Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking paper. Toss the rhubarb with the sugar, orange zest and juice (plus any leftover flesh), vanilla, if using, and bay leaves, then spread out on the lined tray.
Bake for 15 mins until the rhubarb is just cooked but still holds its shape – it’s done when a small, sharp knife pierces it easily. Remove from the oven and carefully squeeze over any remaining juice from the baked orange flesh.
Meanwhile, make the porridge. Put the oats, milk, cream and malted milk powder into a small pan. Season with a small pinch of salt, then cook over a low heat for 8-10 mins or until thickened, creamy and bubbling.
Divide the porridge between two bowls, swirl in a splash of cream and the rhubarb roasting juices, then top with the roasted rhubarb and a drizzle of honey.