Buckwheat porridge with rhubarb and strawberries
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort, rinse, and roast buckwheat in a dry pan.
- 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.
- Ground cinnamon: to taste
- Sugar: to taste
5
Wash the rhubarb, cut into small pieces, dip in syrup and boil for 5 minutes.
- Rhubarb stalks: 300 g
6
Wash the strawberries, remove the calyx, and cut each berry in half.
- Strawberry: 150 g
7
Mix the cooked porridge with butter, add a little sugar, and stir.
- 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.
- Rhubarb stalks: 300 g
- Strawberry: 150 g
