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Apple & Rhubarb “Pie” Porridge

Serves: 2
Prep: 5
Cook: 15

    Sweet apples and tangy rhubarb make for a bright, cheery, and   warming winter porridge.

    Ingredients

    • 4 Weet-Bix™ wheat biscuits 
    • 1 - 2 stalks rhubarb, leaves removed 
    • 1 large apple, cored 
    • 1/4 cup water 
    • 2 tsp honey or maple syrup, optional 
    • 1 1/2 - 2 cups So Good unsweetened milk 
    • 1 Tbsp mixed nuts, toasted & chopped

    Method

    1. Step 1

      Cut rhubarb into 1 cm pieces, thinly slice or dice apple.  

    2. Step 2

      Place fruit in a saucepan with the water, cover and cook over medium-low heat for 10 - 15 min – stirring occasionally, until apples are soft and rhubarb has broken down. Transfer half the fruit compote to a separate dish.  

    3. Step 3

      Add Weet-Bix and milk to pan with the remaining fruit – starting with 1 1/2 cups of milk, and adding more as desired. Cook until warmed through, then immediately remove from heat. Divide porridge into two serving bowls. 

    4. Step 4

      Top porridge with reserved fruit, toasted nuts, and a spoonful of Weet-Bix crumbs from the bottom of the pack. Serve warm.  

    Tips

    • Add extra milk, or a dollop of natural yoghurt to the porridge before serving.  
    • Make a larger batch of fruit, and keep in the fridge for up to a week for a quick breakfast solution! 

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