AT A GLANCE
"This recipe is gluten- and dairy-free - for each naughty breakfast we put on we try to put on something good for you too," says Jemma Whiteman. If rhubarb isn't available, you can use apple purée instead.
|01||For rhubarb and apple, bring sugar and 400ml water to the boil in a saucepan over high heat to dissolve sugar. Remove fibrous peel (reserve) from half the rhubarb, cut into 1cm lengths, add to sugar syrup with apple, bring to just under the boil, then remove from heat and cool. Reserve 280ml liquid and set aside fruit in remaining liquid.|
|02||Bring a large saucepan of water to the boil, add sorghum and cook until just tender (25-35 minutes). Add buckwheat and cook for 3 minutes, then add sunflower seeds and cook until buckwheat and seeds are tender (2 minutes). Strain, reserving water, and set aside to cool.|
|03||Cook millet in 1.25 litres water in a separate saucepan over medium-high heat, stirring occasionally, until millet breaks down and is porridge consistency (20-25 minutes). Keep warm.|
|04||Preheat oven to 180C. Scatter pepitas over a baking tray in a single layer and roast until golden (5-7 minutes), then set aside.|
|05||Coarsely chop remaining rhubarb and place in a saucepan with reserved trimmings and peel. Cover with reserved liquid from poached fruit and simmer over medium-high heat until rhubarb breaks down (5-10 minutes). Purée rhubarb with a hand-held blender or in a blender until smooth.|
|06||Add grains, seeds and a large pinch of salt to millet porridge, stir to combine, then add rhubarb purée and enough reserved grain liquid to thin (about 125ml, or to your desired consistency), and simmer, stirring continuously, over medium heat to warm through (4-6 minutes). Serve warm topped with pepitas, rhubarb and apple, and julienned apple, with brown sugar or honey to taste.|
Note Sorghum is available from health-food shops and Asian grocers.
A DELICIOUS AND SUBTLE EARL GREY TEA FROM SYDNEY’S ARTISAN TIPPITY TEA COMPANY. , suggested by BERRI EGGERT