Wash the rhubarb, peel it if needed and cut it into small pieces. Cook it gently with a little water until soft.
Heat the oats with the almond milk and a little water in a pan. Simmer, stirring, until the mixture turns creamy.
Stir the honey and the soft rhubarb into the porridge. Cook everything a little longer so the flavours come together.
Let the porridge thicken over a low heat, stirring regularly. This keeps the texture even and soft.
Wash the strawberries and slice them. This keeps the topping fresh and juicy.
Spoon the warm porridge into a bowl and serve with the strawberries.
Good to know
This porridge tastes like the first warm days of the year. Gentle, fruity and just right when you want something warm with a fresh note in the morning.
Swaps
Almond milk → unsweetened oat milk (a few more carbs and often a fuller flavour); honey → almond butter (more unsaturated fats and a little vitamin E); strawberries → raspberries (more fibre); rhubarb → apple (milder acidity and natural fruit sugar).
Allergens
Contains tree nuts (almond milk) and gluten (oats, unless labelled gluten-free). For children the recipe works in a mild version, and during pregnancy it's usually no problem as long as all ingredients are fresh and well washed.
