Spring is in the air! I can feel a warmer breeze during my morning walks, the days are getting longer and the light just that tiny bit brighter. I have kick-started my spring cleaning and I can sense fresh energy floating about our home.
I picked up a punnet of fresh strawberries from a local green grocer and decided to use them for yet another childhood favourite of mine: whipped semolina porridge. Traditionally made with lingonberries, this sweeter version combines rhubarb and strawberries resulting in a smooth, delicious dessert.
Rhubarb and Strawberry Whipped Porridge
250g chopped rhubarb
250g fresh strawberries
1/2 teaspoon pure ground vanilla
1 teaspoon granulated stevia
1. Bring water to a boil in a medium sized pan. Add rhubarb and simmer until completely softened.
2. Puree strawberries with a hand mixer and add in to the pan. Scatter in semolina, whisking continuously to avoid any lumps.
3. Keep stirring the porridge and let simmer for about 10-15 minutes. Add vanilla and stevia.
4. Leave to cool completely. Whisk the porridge with electric beaters until light and fluffy. Serve at room temperature.