Rhubarb and ginger is a wonderfully sweet-spicy combination. Here, oats are cooked with ground ginger and ginger syrup to give the porridge plenty of flavour.
100g Mornflake Organic Creamy Superfast oats
360ml almond milk
1 tbsp ginger syrup
½ tsp ground ginger
200g forced rhubarb
2 tbsp maple syrup
1 tbsp orange juice
Pre heat the oven to 180c.
Chop the rhubarb into small pieces and place in a baking dish along with the maple syrup and orange juice. Toss together, then place in the oven to roast for 15-20 minutes, until the rhubarb is soft and tender, but still holds its shape.
Place the porridge oats, milk, ground ginger and syrup into a small saucepan.
Bring to the boil, then reduce the heat and continue to cook until the oats have thickened and reached your desired consistency.
Pour into bowls, top with the roasted rhubarb, spoon a little of the juices over the top and sprinkle some chopped pistachios on top.