Buckwheat porridge with rhubarb and strawberries

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 405.8
• Proteins: 9.8g
• Fats: 12.7g
• Carbohydrates: 66.6g

Ingredients

• Buckwheat groats: 1.5 glass
• Rhubarb stems: 300 g
• Strawberry: 150 g
• Butter: 50 g
• Ground cinnamon: to taste
• Sugar: to taste

Cooking steps

1. Sort, rinse, and roast buckwheat in a dry pan.

   Required ingredients:

   • Buckwheat groats: 1.5 glass

2. Pour the grains into an aluminum or cast iron pot, add 3 cups of water, bring to a boil, and simmer until the water is fully absorbed by the grains.

3. Then place the pot in the preheated oven and cook the porridge for another 15 minutes.

4. Boil a thick syrup from sugar, cinnamon, and a small amount of water.

   Required ingredients:

   • Ground cinnamon:  to taste
   • Sugar:  to taste

5. Wash the rhubarb, cut into small pieces, dip in syrup and boil for 5 minutes.

   Required ingredients:

   • Rhubarb stems: 300 g

6. Wash the strawberries, remove the calyx, and cut each berry in half.

   Required ingredients:

   • Strawberry: 150 g

7. Mix the cooked porridge with butter, add a little sugar, and stir.

   Required ingredients:

   • Butter: 50 g
   • Sugar:  to taste

8. Serve the porridge in portion plates, decorate with pieces of rhubarb and strawberries, and drizzle with the remaining syrup.

   Required ingredients:

   • Rhubarb stems: 300 g
   • Strawberry: 150 g