Compotely Divine – Porridge with Yoghurt and Ginger and Rhubarb Compote

No apologies for this post title, this Rhubarb compote porridge is compotely divine. With the field grown rhubarb season primarily from early  April till June this is the perfect Spring porridge.

Growing up we had rhubarb plants in our garden so it’s a fruit which really reminds me of my childhood. Infact, Papa B’s all time favorite dessert is a deliciously gingery rhubarb crumble which definitely influenced this reicipie. It’s tart, tangy, sweet and spicy all at once just like his crumble.

The rhubarb compote is super easy to make and in the quantities below makes enough to top about 3 bowls of porridge. If you’re cooking for one, any leftovers make a great snack or dessert when mixed with some plain yoghurt, turned into a mini rhubarb crumble or just saved for another bowl of porridge – the compote tastes amazing with porridge both hot and cold.



1 large handful of oats

Water (approx double the amount of liquid to oats is needed but can be adjusted depending on how you like your oats, less water=thicker oats, duh!)

1 large tablespoon of good quality, thick yoghurt*

3 rhubarb stalks

1 and 1/4 teaspoon of ground ginger plus

1 teaspoon of brown sugar (can be omitted for extra tangy rhubarb)

1/4 teaspoon of ground cinnamon

*I’m a self confessed yoghurt snob. I hate how much added sugar and rubbish is added to some yoghurts but as a vegetarian find that the right yoghurts are an excellent source of protein. I tend to go for Fage total , Natural Skyr or Liberte Natural yoghurt all of which have around 10g of protein per 100g but only around 3-4g of sugar per 100g.


Top and tail your rhubarb stalks and then chop into cm sized pieces.

Add to a small pan on a medium heat along with a few tablespoons of water  to stop the rhubarb sticking and burning.

Once the rhubarb starts breaking down add your sugar and 1 tsp ginger. I’d recommend adding only 1/2 teaspoon of each at a time of each to begin with as ginger is a pretty powerful spice. Save the additional ginger to top the porridge.

Let the rhubarb simmer away, adding more water if necessary so it doesn’t burn. It’s better to add too much water and then let your compote reduce than not enough resulting in a ruined pan and compote.If you prefer the texture when there are still pieces of rhubarb remaining just remove it from the heat at this stage. However, I wanted the rhubarb to be fully broken down and really soft which took about 5 minutes.

Remove from the heat when cooked and leave to cool slightly while you cook your oats.

Add oats and water to a microwavable bowl.

Microwave for approx 1 minute, give oats a stir and add more water if necessary.

Microwave again for another minute. If oats are still a bit liquidy for your preference microwave a tad longer, or if too thick add a touch more water before sticking back in the microwave for a final 30-60 seconds.

Once your oats are at the desired consistency add a generous spoonful of yoghurt, and then add around a third of the compote. Dust a half teaspoon of ginger and cinnamon onto the yoghurt and rhubarb before serving.




Please let me know what you think in the comments below or if you try this recipe yourself tag @HonestlyPorridge on Instagram so I can see your delicious creations!





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