Breakfast

Oatmeal-Rhubarb Porridge (Serves 2)

360g low fat milk Per Serving=336Kcal 120g orange juice 85g oats 110g -chopped rhubarb, fresh or frozen 1/2 teaspoon ground cinnamon 3 tsp brown sugar, pure maple syrup or honey 2-3tablespoons chopped pecans or other nuts, toasted

Method: Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until the oats and rhubarb are tender, about 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts.