Rhubarb a la Birdie Bower.
This is stewed rhubarb with a difference.
I use it on porridge or muesli in the mornings and sometimes with yoghurt as a treat at night.
Step 1: Top and tail rhubarb stems.
Step 2: Chop the rhubarb to lengths of your choice and wash thoroughly.
Step 3: Chop either apple or pear into pieces. I leave the skins on for extra roughage. Also prepare 2 chunks of ginger.
Step 4: Add spices. I use Star Anise, Cloves and a cinnamon stick.
Step 5: Place in saucepan and just cover with cold water. Bring to the boil and simmer covered.
Step 6: Simmer to your chosen consistency. I like to leave a few solid pieces.
Step 7: Serve on hot porridge with a dollop of yoghurt and a sprinkle of LSA – crushed linseeds, sunflower seeds and almonds.
Ingredients: Rolled oats ( they can help reduce cholesterol)
Desiccated coconut. ( it tastes good!)
Cinnamon. ( did you know cinnamon is an anti oxidant?)
Step 1: Mix all these ingredients together. Soak in water over night or for several hours.
Step 2: Drain.
Step 3: Add half quantities milk ( of your choice) and water to cover the mixture.
Step 4: Microwave on high for 2 – 3 minutes or slow simmer to required consistency.
Adding some chai seeds can give the porridge a nutty flavour.
Hhhhhmmmmmm delicious after your work out at Curves!
- Many thanks to Susan Bower for the recipe -