Macroom buttermilk porridge with stewed rhubarb
Saturday 19 January 2008
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
2tbsp caster sugar
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.
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