As I wrote about in The Blue Garden yesterday, spring is earoly here this year. Even though I posted some snowphotos from the garden a couple of days ago. Yesterday, Sunday, we were invited to my parents for dinner. We had coffee in church and didn't feel for a heavy lunch when we came home. But seeing the first rhuburb come up in the herbgarden, tempted me to make the first rhuburb porridge of the year;
Rhuburb porridge with yoghurt
I cut a few stalks of rhuburb and boiled them in water and sugar. The stalks were so tiny they needed boiling for just a few minutes. I took the pot away from the heat and added "potetmel" (sorry, I can't find an English name for this floour made of potato starch?) stirred in cold water. I stirred the porridge, put it back on the heat till it almost started to boil, and........finished.
Before eating I topped it with a couple of teaspoons with plain yoghurt, left over from the other day.