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.