Breakfast Oats With Roasted Spiced Rhubarb And Greek Yoghurt

• For the porridge:
• 1/3 cup porridge oats
• 2/3 cup water or milk
• 1 pinch salt
• 1 dollop greek yoghurt
• For the rhubarb:
• 800 grams rhubarb
• 1 tangerine, orange or blood orange
• 3 star anise
• 1 cinnamon stick
• 3 teaspoons honey

1. First roast the rhubarb. Chop into 2-inch pieces and put into a roasting dish. Add the spices, squeeze in the citrus juice and add the squeezed halves to the dish. Drizzle the honey over the top and cover with tin foil. Roast at 160C for around 30mins, until the fruit is tender.rnrnThis will keep in the fridge for about a week.
2. In the morning, combine the oats, liquid and salt in a small pan and cook over a medium heat until the oats are tender; around 5-6 mins. Add more liquid if it looks dry, oats vary hugely by brand. You can also do this in the microwave, in which case it will take around a minute and a half.
3. Serve straight away, topped with a dollop of greek yogurt and a spoonful of the rhubarb. Be sure to drizzle some of the delicious rhubarb juice over the top.

oats, water, salt, greek yoghurt, rhubarb, rhubarb, tangerine, anise, cinnamon, honey

Taken from food52.com/recipes/26750-breakfast-oats-with-roasted-spiced-rhubarb-and-greek-yoghurt (may not work)