Sour Cream Porridge

Cook Time 20 minutes

Serves 4

Ingredients

Porridge

1⅓ cups rolled oats

1½ cups milk (or half milk, half water for a lighter texture)

Pinch sea salt

2–3 tbsp sugar

2 tbsp sour cream, plus extra to serve

Rhubarb Compote

1 pear, sliced

3 stalks rhubarb, chopped

2 tbsp sugar

Small squeeze of lemon juice

2–3 tbsp water

To Serve

Pinch of cinnamon

Method

For the compote, add everything to a saucepan over medium heat. Cook for 10–12 minutes with the lid on, stirring occasionally, until the fruit softens. Keep warm.

For the porridge, add oats, milk, sugar and salt to a saucepan. Bring to a gentle simmer over medium-low heat. Cook for 4–5 minutes, stirring regularly with a wooden spoon until thick and creamy. Add an extra splash of water if needed. Stir through sour cream.

Serve porridge with the rhubarb compote, an extra dollop of sour cream and a pinch of cinnamon.