Buckwheat Porridge with Rhubarb and Strawberries
⏳ Time
45 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Buckwheat Groats - 1½ cups
- Rhubarb - 10.6 oz
- Strawberry - 5.3 oz
- Butter - 1.8 oz
- Ground Cinnamon - to taste
- Sugar - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, and toast it in a dry skillet.
Step 2
Transfer the buckwheat to an aluminum or cast iron pot, add 3 cups of water, bring to a boil, and simmer until the water is completely absorbed by the buckwheat.
Step 3
Then place the pot in a preheated oven and cook the porridge for another 15 minutes.
Step 4
Make a thick syrup from sugar, cinnamon, and a small amount of water.
Step 5
Wash the rhubarb, cut it into small pieces, add it to the syrup, and cook for 5 minutes.
Step 6
Wash the strawberries, remove the caps, and cut each berry in half.
Step 7
Stir the cooked porridge with butter, add a little sugar, and mix well.
Step 8
Serve the porridge in individual bowls, garnish with pieces of rhubarb and strawberries, and drizzle with the remaining syrup.
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