It would be an absolute crime to let the Yorkshire rhubarb season pass without trying to incorporate this luscious ingredient into every meal.

Although rhubarb for breakfast might seem a little bit out there, I can assure you that the sweet tang of those pink stalks is one of the absolute best ways to brighten up any morning. I like to bake it with a little sugar until just tender, then spoon this gorgeous pink mass onto a bowl of piping hot porridge, made with jewel-like dried cranberries and a sprinkling of cinnamon.

Add some segmented orange and tangy raspberries, and you have a breakfast bowlful that is not just a riot of sweet, sharp, creamy flavours, but also the most beautiful feast for the eyes too.

 

Cinnamon and cranberry porridge with rhubarb, orange, and raspberries

(serves 1-2, with leftover rhubarb compote):

I'm a total porridge fiend, so my normal serving is 100g of oats and 500ml of milk and water. This is probably (I am told) too much for most normal people, so the below quantities may serve two…

400g rhubarb, cut into 1-inch lengths

1 tsp ground ginger

4 tbsp caster sugar

100g porridge oats

3 tbsp dried cranberries

½ tsp ground cinnamon

A pinch of salt

200ml milk

300ml water

1 orange, segmented

A handful of raspberries, to serve

Pre-heat the oven to 180C. Put the rhubarb, ginger and caster sugar in a baking dish with a splash of water and bake for about 20 minutes until the rhubarb has softened.

To make the porridge, put the oats, cranberries, cinnamon, salt, milk and water in a saucepan and bring to the boil. Lower the heat and simmer for 5 minutes or so, stirring, until the porridge is thick and creamy (add a little more milk or water if you want it runnier).

Pour into a bowl (or divide between two bowls!). Spoon over some rhubarb and its juice, then scatter with the orange segments and raspberries. Serve immediately.

For more recipes, read Elly's blog at nutmegsseven.co.uk