Creamy Millet Porridge and Red Wine Roasted Rhubarb

, from Issue #79. July, 2018
Photography by Kelly Gibney.
Creamy Millet Porridge and Red Wine Roasted Rhubarb

This warming breakfast is a wonderful wholesome treat when it’s chilly outside. It will last a few days in the fridge if you want to enjoy it for weekday breakfasts.

Serves: 4


1 cup hulled millet
4 cups water
400-gram tin coconut cream
1 teaspoon vanilla paste
¼ cup light muscovado sugar
2 pears, grated (skin-on is fine)
Red wine roasted rhubarb
4 stalks rhubarb
½ cup red wine
¼ cup light muscovado sugar
1 teaspoon vanilla paste
¼ teaspoon ground cinnamon
To serve
additional coconut cream or milk, for drizzling, and bee pollen and spray-free flowers, if desired


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.