Rhubarb Porridge With Date-Oat Bars

• 1 cup rolled oats
• 4 cups 2% milk, plus extra, to serve
• 7 oz rhubarb, trimmed, chopped, plus 2 oz extra
• 8 None strawberries, hulled, sliced
• 1 tbsp cinnamon sugar, to taste
• None None Date-Oat Bars
• 1/4 cup self-rising flour
• 1 cup whole wheat self-rising flour
• 1/2 tsp pumpkin pie spice
• 3/4 cup brown sugar
• 6 oz pitted dates, chopped
• 2 1/3 cups rolled oats, plus 1 tbsp extra
• 3/4 cup low-fat spread, melted
• 3/4 cup 2% milk
• 3 None eggs
• None None powdered sugar, for dusting

1. For the porridge, bring oats and milk to a boil, stirring constantly. Reduce heat and add rhubarb. Simmer for 10-15 mins, stirring occasionally. Remove from heat.
2. Meanwhile, combine extra rhubarb with 1 tbsp water in a small saucepan. Cook over medium heat, covered, for 3 mins, until tender. Drain.
3. Serve porridge in bowls topped with poached rhubarb, strawberries and cinnamon sugar.
4. For the date-oat bars, preheat oven to 350u0b0F. Grease and line a 9 inch square cake pan with parchment paper.
5. Sift flour and spice mix into a large bowl. Add sugar, dates and oats. Whisk together spread, milk and eggs then mix into dry ingredients. Transfer to prepared pan and sprinkle with extra oats. Bake for 45 mins. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely. Dust with powdered sugar.

rolled oats, milk, rhubarb, strawberries, cinnamon sugar, flour, whole wheat selfrising, pumpkin pie spice, brown sugar, dates, rolled oats, lowfat spread, milk, eggs, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/25974 (may not work)