Rhubarb, Apple and Raspberry Compote Porridge


Rhubarbs have just come back into season so I've used frozen raspberries and apple to create a sweet yet tart compote. Paired with chocolate hazelnut (you can use chocolate and then just chopped nuts) almond butter and creamy yoghurt on top of a nutty porridge. Yum. Enjoy.


Ingredients - serves one


Compote -


50g chopped apple

20g raspberries

35g rhubarb

a splash of water

1 tsp maple butter/syrup


Porridge -


50g quinoa flakes

200ml almond milk

a pinch of salt

1 tsp ground flaxseeds

1 tsp maple syrup


Toppings -


2 tbsp coconut yoghurt

1 tbsp almond butter

2 chocolate hazelnuts, chopped

1 tsp cacao nibs



Pop the compote ingredients in a small pan with a splash of water over a medium heat and leave to simmer and the rhubarb to soften before mashing the raspberries and rhubarb together with a fork.

Stir through the maple and pour into a bowl.


Pour the porridge ingredients into the pan which the compote was in and stir over a low heat until thickened.


Pour the porridge into a bowl.


Dollop the yoghurt and almond butter on one side of the bowl and pour the compote over the other side.


Scatter the hazelnuts and nibs down the middle.




Leitchy x