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Alevere Creamy Porridge with Stewed Rhubarb

2 meal serving ingredients

  • 1 Hazelnut Oatmeal packet
  • 1 Vanilla Dessert packet
  • 1 tbsp fat-free Greek yoghurt
  • 1 stick of rhubarb
  • pinch of cinnamon
  • 2 tsp artificial sugar
  • 150 ml water


  • Chop the rhubarb storks into chunks. Place the rhubarb and sugar in a pan. Stir over low heat until the sugar has dissolved. Increase heat to a gentle simmer. Cook, uncovered, stirring occasionally, for 10-12 minutes or until rhubarb is just tender. Set aside. Serve warm, at room temperature or cold.
  • Mix the Oatmeal and Vanilla sachet with the cinnamon and water thoroughly until free from lumps. (can be served cold without cooking, if preferred)
  • Microwave mixture for 1 minute, stir and microwave for a further minute.
  • Leave to stand for 1 minute then stir in yoghurt and place rhubarb on top.



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