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Porridge custard in two white bowls topped with strawberry rhubarb coulis, fresh fruit, nuts and seeds

Creamy Porridge Custard with Strawberry Rhubarb Coulis

Dreamy, creamy porridge that resembles the flavour of the classic British dessert, rhubarb and custard. This breakfast will have you so excited to jump out of bed in the morning you’ll be waking up before the alarm!
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 People
Calories: 349kcal
Author: Cheryl Whyte


  • Weighing Scales, Measuring Spoons, Measuring Jug
  • Chopping Board
  • Knife
  • Small Saucepan (for the Coulis)
  • Wooden Spoon
  • Blender (only necessary if you want a smooth fruit sauce)
  • Medium Saucepan (for the Creamy Custard Porridge)
  • Whisk


Strawberry Rhubarb Coulis
  • 80 g Strawberries Cut into quarters
  • 160 g Rhubarb Chopped into 1cm chunks
  • 1 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • ½ tsp Ground Cinnamon
Creamy Porridge Custard
  • 500 ml Almond Milk
  • 1 Large Egg Yolk
  • 100 g Oats (Gluten-free if necessary)
  • 1 tbsp Maple Syrup
  • 1 Vanilla Pod (or 2 tsp Vanilla Extract)
  • ¼ tsp Sea Salt
Toppings (Optional)
  • Strawberry Slices
  • Rhubarb Slices
  • Pistachios


  • Get your equipment ready and prepare your ingredients.
Strawberry Rhubarb Coulis
  • Place the strawberries, rhubarb, maple syrup, vanilla and ground cinnamon into a small saucepan. Simmer over medium-low heat stirring occasionally for 5-10 minutes. The fruit will start to soften. Once all the fruit has broken down, remove from the heat to cool.
  • Once the fruit has cooled, add to a blender and blend until smooth. This is your Strawberry Rhubarb Coulis.
Creamy Porridge Custard
  • Pour the almond milk into a medium-size saucepan. Now add the egg yolk and whisk until well combined.
  • Add the oats, maple syrup, vanilla and salt to the saucepan and cook on medium heat for about 10 minutes, stirring frequently, until the porridge thickens to your liking.
  • When the porridge is thick and creamy, pour into bowls to serve. Top with the Strawberry Rhubarb Coulis and enjoy!


NUTRITION: Calculated values do not include toppings.
MAKE AHEAD: If you're looking to speed up the cooking time, you can prepare the Strawberry Rhubarb Coulis ahead of time. Store in an airtight container and it will keep well in the fridge for up to 4 days. 


Calories: 349kcal | Carbohydrates: 57g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 628mg | Fiber: 8g | Sugar: 16g
Course | Breakfast
Cuisine | English
Keyword | Coulis, Creamy Porridge, Porridge, Rhubarb, Strawberry
DID YOU MAKE THIS RECIPE? Tag @therealfoodgeek and hashtag it #therealfoodgeek so I can see all your delicious eats!