It is definitely porridge weather this weekend, and I was inspired eating breakfast this Thursday morning at a little bakery in Salamanca, Hobart. Their porridge, flavoured with honey and figs, was was delicious!
Yesterday afternoon I happened across some lovely quinces and a great looking bunch of rhubarb, so last night I did a bit of baking...
I cut up the quinces and rhubarb and placed them in an ovenproof dish.. I sprinkled over two teaspoons of cinnamon, two tablespoons of brown sugar and just under 1/4 cup of ginger cordial that I had stashed in the pantry (fresh ginger would also be great, although if you are doing that you might need a bit more sugar). I poured in about half a cup of some sweet red wine (I used some Brown Brothers Ciena), although any sweet desert wine would have done the trick, and then mixed it all together. Oh and added about a dozen chopped dates too for good measure.
Baked them covered in a low oven (150 degrees celcuis) for over an hour or just until the quinces are really soft. By this stage the rhubarb has lost it's shape, but I like it that way so it worked out well!
I had some this morning with my porridge- the spicy, tartness of the quinces and rhubarb worked really well with the creaminess of the porridge. I have quite a bit left over and also think it would work wonderfully with some thick greek yogurt, sprinkled with toasted almonds and walnuts and maybe a drizzle of honey.
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