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Malted milk porridge with bay-scented roasted rhubarb recipe


  • 200g rhubarb, chopped into 5cm pieces
  • 2 tbsp golden caster sugar
  • 1 orange, zested and juiced (keep any leftover flesh when done)
  • ½ tsp vanilla bean paste (optional)
  • 2 bay leaves
  • 85g porridge oats
  • 350ml whole milk
  • 150ml double cream, plus extra to serve
  • 1½ tbsp malted milk powder (such as Horlicks)
  • squeeze of honey, to serve


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

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a bowl of oats next to plates of berries, yogurt and chopped nuts on a red napkin


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