Alpro very kindly sent me some samples of their new “unsweetened” range of plant-milks. In return they asked me to create some recipes to go along with the range and to help spread awareness of their new “no sugars” messages.
Their aim with this new range is to be all about no added SWEETNESS. For example often foods say “no added sugar” and still contain honey, syrups or sweetness – which can still be just as (if not more) sweet than added sugar varieties.
Rhubarb and blackberry porridge
I have some leftover rhubarb in my garden that needs using up and so I decided to go with one of Raffy’s favourite recipes and make this an adult version of Raffy’s rhubarb porridge.
I often talk about what a wonderful food porridge is. It’s so versatile and so quick, as well as being nutritious and filling.
I love experimenting with different tastes when it comes to the porridge I offer Raffy. Usually it’s blueberries and strawberries with peanut butter but, as this year we had lots of Rhubarb in the garden, I started making it with this rather tart taste. The recipe actually works really well as the natural sugars from the fruits complement the rhubarb really well and help to take any real sharpness away – no sprinkled sugars needed!
We are just about coming to the end of rhubarb season so I thought I’d do a quick recipe to try to use up the leftovers! If it’s out of season, frozen rhubarb is fairly widely available from supermarkets and makes a great alternative.
- 80g rhubarb
- 100mls water
- 60g oats
- 200mls alpro unsweetened almond milk
- 1 large handful blackberries
- 2 large strawberries, sliced
- 1 large pinch of cinnamon
- 1 large dollop of @alpro plain unsweetened big pot yogurt
- Milled linseeds
Add rhubarb and water to a pan and cook on a medium heat for around 10 minutes or until the rhubarb is soft and has used up all the water. You may need to keep an eye on the pan to make sure it doesn’t dry out. Add a little more water if it does.
Next, add the oats to a pan with a large handful of blackberries and pour in Alpro unsweetened almond milk
Cook for around 5 minutes – until the porridge is nice and gloopy and then stir in the strawberries, cinnamon and about half of the rhubarb mix (you can add more if you prefer – I like to do a little taste test as I add). Remove the porridge from the heat.
Add the ingredients to a bowl and top with Alpro plain unsweetened big pot yogurt and a large sprinkling of milled linseeds as well as a small dollop of rhubarb.
Let me know if you try it out!