Imported from the web

Cold Breakfast Porridge with Pearl Barley, Cottage Cheese and Rhubarb Compote

Name: Cold Breakfast Porridge with Pearl Barley, Cottage Cheese and Rhubarb Compote
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Yield: 4 servings
Cuisine: European
Ingredients: 2 dl Cooked pearl barley; 200 g Plain yogurt (Can be replaced with skyr, ymer, tykmælk or another cultured dairy product.); 2 Dates; 1 spsk. Almond butter (Can be omitted.); 1 knsp. Vanilla powder; 75 g Cottage cheese; 200 g Rhubarb (Cut into smaller pieces.); 1.5 spsk. Water (Use 1-2 tbsp.); 75 g Demerara sugar (Adjust to taste; add more if you want the compote to be sweeter.); 0.5 tsk. Vanilla powder (Alternatively, use ½ vanilla pod.); Lightly salted water (Plenty, for cooking the pearl barley.); Salt (A little, for the cooking water.); Chopped almonds (Optional, for topping.); Fresh fruit (Optional, for topping.)

Imported by Anna Purwin on SeeMeCook

A filling cold porridge made with cooked pearl barley, yogurt, dates and cottage cheese, topped with lightly tart rhubarb compote. It can be prepared the night before and served for breakfast, as an afternoon snack or as dessert.

4 servings150 minEuropean

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Ingredients

2 dl Cooked pearl barley
200 g Plain yogurt (Can be replaced with skyr, ymer, tykmælk or another cultured dairy product.)
2 Dates
1 spsk. Almond butter (Can be omitted.)
1 knsp. Vanilla powder
75 g Cottage cheese
200 g Rhubarb (Cut into smaller pieces.)
1.5 spsk. Water (Use 1-2 tbsp.)
75 g Demerara sugar (Adjust to taste; add more if you want the compote to be sweeter.)
0.5 tsk. Vanilla powder (Alternatively, use ½ vanilla pod.)
Lightly salted water (Plenty, for cooking the pearl barley.)
Salt (A little, for the cooking water.)
Chopped almonds (Optional, for topping.)
Fresh fruit (Optional, for topping.)

Steps

1
Cook the pearl barley in plenty of lightly salted water according to the instructions on the package. Drain the water and allow the barley to cool completely.
2
Blend the yogurt with the dates. Alternatively, cut the dates into very small pieces and stir them into the yogurt.
3
Stir the cooled pearl barley together with the date yogurt, cottage cheese, almond butter and vanilla powder.
4
Cover the porridge and refrigerate for at least a couple of hours, preferably overnight.
5
Cut the rhubarb into smaller pieces.
6
Place the rhubarb, water, demerara sugar and vanilla powder (or vanilla pod) in a saucepan.
7
Simmer the mixture for 10-15 minutes, until the rhubarb has broken down. Taste and adjust the sweetness with more sugar as desired.
8
Store the rhubarb compote in an airtight container in the refrigerator.
9
Spoon the cold breakfast porridge into bowls in the morning. Top each portion with 1-2 tbsp rhubarb compote and, if desired, chopped almonds or fresh fruit.

Notes

The rhubarb compote can be kept in the refrigerator for just under 2 weeks. The recipe specifies topping each portion with 1-2 tbsp compote; the amount of optional almonds or fruit is not specified. The amount of lightly salted cooking water is also not specified.