Macroom buttermilk porridge with stewed rhubarb

Serves 4

Mark Hi
Saturday 19 January 2008 01:00 GMT
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Donal Creedon produces some of the finest oatmeal I have come across. He produces small quantities in his mill in Macroom in County Cork and it has a delicious toasted flavour that gives the porridge a completely different character from your normal run-of-the-mill stuff. You can buy it from Neal's Yard Dairy (www.nealsyarddairy.co.uk). It's currently the Yorkshire Triangles forced rhubarb season – so what better an accompaniment for this creamy buttermilk porridge?

For the porridge

750ml whole milk
250ml buttermilk
2tbsp caster sugar
6-7tbsp oatmeal

For the rhubarb

500g rhubarb, trimmed
100g caster sugar, or more if you wish

Bring the whole milk and sugar to a simmer, then stir in the oatmeal and simmer on a very gentle heat for 15-20 minutes, stirring every so often. A diffuser plate is always handy for this. Stir in the buttermilk. The porridge should be a spooning consistency, but if you're not going to use it straight away, you can always add more buttermilk at the end; make sure you cover it, as it will continue to thicken as it cools.

Meanwhile, pre-heat the oven to 200C/gas mark 6. Cut the rhubarb into rough 2cm pieces and scatter with the sugar, cover with foil and bake for about 15-20 minutes or until the rhubarb is tender. If a lot of liquid has come out of the rhubarb, drain it off into a small saucepan and simmer until it has thickened then mix with the rhubarb. Serve hot, warm or cold, spooned over the porridge.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in