Rhubarb and rose quinoa porridge

I adore variations on porridge and this is a doozy! This recipe makes enough for one very hungry person (i.e. me!)

2 rhubarb stalks, roughly chopped

3 medjool dates, stone removed

1 apple cored and chopped into large pieces

A handful of quinoa flakes

1 cup of almond milk (I use Plenish)

1/2 a cup of water

Rose petals (these can be found in middle eastern shops as they are used to make tea)

Put all of the ingredients except the petals into a saucepan. Bring to a simmer. Using a wooden spoon mush the dates up. 

Simmer for 5 minutes stirring occasionally. Pour into a bowl and decorate with the rose petals.