We had a bumper crop of rhubarb this year and I had about a half kilo of rhubarb to use. I had already made a compote and it was lovely, but I wanted something more. I was inspired by a BBC recipe and I modified it, resulting in this dense, delicious and substantial cake. Recipe…
rhubarb
Weekend Porridge That I’d Actually Love to Eat Every Day (with Quinoa)
I love porridge made in any way, whether sweet or a bit salty, thick, runny or even almost raw with the oat flakes just lightly absorbing soy/almond/coconut milk or water. I have some form of porridge every day, usually three tablespoons of oat bran with a tablespoon of flax or linseeds (or mix of linseeds…
