Porridge with poached quince and rhubarb

Porridge with poached quince and rhubarb

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put 1 litre water and 230 g caster sugar in a saucepan and bring to a rolling boil. Peel, quarter and core 2 quinces before immediately transferring them to the poaching liquid to prevent discolouration. Reduce the heat and simmer for 11/2 hours, or until the quince is tender and ruby-red coloured. Drain well. Meanwhile, combine 115 g caster sugar with 250 ml water in a separate saucepan and bring to the boil over high heat. Reduce the heat, add 250 g rhubarb stalks and cook for 3–4 minutes, stirring occasionally, until the rhubarb is just soft. Remove the rhubarb and allow to cool before using. Put 150 g rolled oats, 500 ml water and 375 ml milk in a heavy-based saucepan and bring to the boil, stirring occasionally. Reduce the heat and cook for 10–15 minutes, until the porridge reaches the desired consistency. Divide among four bowls and top with the poached quince and rhubarb. Serve with honey on the side.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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