Buckwheat porridge with rhubarb and strawberries

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

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.

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

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

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

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

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

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