Rhubarb and Strawberry Whipped Porridge

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

(Serves 2)

500ml water

250g chopped rhubarb

250g fresh strawberries

50g semolina

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.

Baked Pearl Barley Porridge

I am starting to realise that some of my all-time favourite recipes, the ones that I take for granted and make over and over again, are the ones that I haven't actually shared here on the blog before. Just recently there were the spelt horns, the whipped cranberry porridge, and the apple tart, to name a few - and now this - baked pearl barley porridge. This is a dish I've been making very frequently for well over 10 years, the whole time I've been living on my own and before that it was a treat my mum would make for us as a light meal. 

I couldn't think of a more comforting dish on a rainy winter's day. You could serve this with sweet berry soup, rhubarb soup or just fresh berries. We are spoilt here in Australia to have fresh strawberries available in the midst of winter ;-)

Baked Pearl Barley Porridge

(serves 2)

90g pearl barley

750ml milk (low-fat is fine)

1 teaspoon salt

butter, for greasing

1. Preheat the oven to 180C.

2. Grease a shallow-ish oven proof dish (capacity of over 1 litre). Pour in the barley, salt and milk. 

3. Bake (without stirring) for 1 1/2 - 2 hours or until the top is golden and all the liquid has soaked up. Cool slightly before serving.