Rhubarb porridge with vanilla cream

Ingredients for 2 servings:

• 300 g strawberries, frozen
• 350 g rhubarb
• 50 g sugar
• 8 tbsp orange juice
• 4 tsp pudding powder, vanilla
• 100 ml whipped cream
• 200 g pudding (vanilla), ready-made or homemade
• 6 tbsp milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

with strawberry puree and orange juice

Thaw 150g of strawberries, then purée them finely with the sugar. Trim the rhubarb and cut it diagonally into 2cm pieces. Bring the strawberry purée to a boil with 6 tablespoons of orange juice. In a small bowl, combine the vanilla pudding mix with 2 tablespoons of orange juice until smooth and stir into the boiling purée. Bring back to a boil. Stir in the rhubarb and simmer over medium heat for about 5-6 minutes. Swirl the pan gently, don’t stir, or the rhubarb will fall apart. Carefully stir in the remaining 150g of frozen strawberries. Pour the compote into a bowl and let it cool. Whisk the cream slightly until it becomes slightly creamy. Combine the ready-made or homemade vanilla pudding with the milk and cream. Serve with the porridge.