Creamy Millet Porridge and Red Wine Roasted Rhubarb

Preheat the oven to 180°C.

Red wine roasted rhubarb: Cut the rhubarb into pieces that are roughly 5cm long. Place the rhubarb into an ovenproof dish that fits the fruit snugly. Whisk together the red wine, sugar, vanilla and cinnamon. Pour evenly over the top. Roast uncovered for 30 minutes. You can serve the rhubarb immediately or cook up to 24 hours in advance. (The rhubarb holds together better when its been cooled in the fridge. Not that this necessarily matters.)

Porridge: Place the millet, water and coconut cream into a medium saucepan. Bring to a boil then simmer on a low heat, with the lid slightly ajar, for approximately 25 minutes or until the millet is tender and creamy. Stir often while cooking. Add the vanilla, sugar and pears and stir well.

To serve: Serve the porridge in bowls topped with rhubarb, additional coconut cream, bee pollen and flowers, if desired. Serves 4.

Cook's note: Hulled millet and bee pollen are available at health stores and in the health food section of good supermarkets. Hulled millet is an incredibly versatile gluten-free grain.