Rhubarb is still in season, and I am continually looking for new ways to enjoy this wonderful vegetable. Yes, rhubarb is actually considered a vegetable, not a fruit. I already experimented with rhubarb in cakes, bars, muffins, and even a rustic galette. So now it was time to tackle my favorite breakfast dish and create a seasonal version: a buckwheat porridge with rhubarb.
Even during spring and summer, I like to wake up to a warm bowl of porridge. I like how it creates this soothing feeling in my tummy and provides energy for the day. Instead of typical oat-based porridge, I experimented with buckwheat groats. I wanted to try this variation for a while now. But whenever I decided to make it, I remembered that you have to soak the groats for a few hours at least, ideally overnight. This time I planned ahead and it was totally worth it. The buckwheat groats add an exciting nutty flavor to your porridge while it remains creamy and delicate.
For the compote, I added some sweet strawberries to balance out the tanginess of the rhubarb. With a little bit of orange zest and some date syrup (or sweetener of your choice), this buckwheat porridge with rhubarb is the perfect spring breakfast.
If you are a rhubarb fan, make sure to also check out the following recipes:
Have fun baking!
Love,
Marion
Buckwheat Porridge with Rhubarb Strawberry Compote
Ingredients
- For the porridge:
- 100g (1/2 cup) buckwheat groats
- 375 ml (1,5 cups) milk of your choice, I used almond milk
- 1 teaspoon vanilla extract
- For the compote:
- 250g rhubarb
- 250g fresh strawberries
- Zest and juice of 1 orange
- 1-2 teaspoon date syrup, or another sweetener of your choice
Directions
- Step 1 Place the buckwheat groats in a bowl and add water, so the groats are entirely covered. Let soak for at least 4 hours, ideally overnight.
- Step 2 Rinse and drain buckwheat groats and transfer them to a small saucepan. Add milk and vanilla extract and bring to a boil. Reduce to medium to low heat and let simmer for 15-20 minutes, stirring occasionally.
- Step 3 To make the compote, wash the rhubarb and strawberries and cut into bite-sized pieces. Add all ingredients to a medium saucepan. Bring to a boil over high heat, then lower the temperature to medium-low and simmer, covered, for 8-10 minutes.
- Step 4 Once the buckwheat groats are tender, and the porridge is creamy, pour into a bowl and top with the rhubarb compote.
- Step 5 Drizzle with some more date syrup according to your taste buds.
