Buckwheat Porridge with Rhubarb Strawberry Compote

Buckwheat Porridge with Rhubarb Strawberry Compote

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.

Buckwheat Porridge with Rhubarb and Strawberry Compote

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.

Buckwheat Porridge with Rhubarb and Strawberry Compote

If you are a rhubarb fan, make sure to also check out the following recipes:

Have fun baking!

Love,

Marion

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Buckwheat Porridge with Rhubarb Strawberry Compote

May 27, 2019
: 2
: 10 min
: 20 min
: 30 min
: easy
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.



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