Print hero

Apple & Rhubarb “Pie” Porridge

Serves: 2
Prep: 5
Cook: 15

    Sweet apples and tangy rhubarb make for a bright, cheery, and   warming winter porridge.


    • 4 Weet-Bix™ wheat biscuits 
    • 1 - 2 stalks rhubarb, leaves removed 
    • 1 large apple, cored 
    • 1/4 cup water 
    • 2 tsp honey or maple syrup, optional 
    • 1 1/2 - 2 cups So Good unsweetened milk 
    • 1 Tbsp mixed nuts, toasted & chopped


    1. Cut rhubarb into 1 cm pieces, thinly slice or dice apple.  
    2. Place fruit in a saucepan with the water, cover and cook over medium-low heat for 10 - 15 min – stirring occasionally, until apples are soft and rhubarb has broken down. Transfer half the fruit compote to a separate dish.  
    3. Add Weet-Bix and milk to pan with the remaining fruit – starting with 1 1/2 cups of milk, and adding more as desired. Cook until warmed through, then immediately remove from heat. Divide porridge into two serving bowls. 
    4. Top porridge with reserved fruit, toasted nuts, and a spoonful of Weet-Bix crumbs from the bottom of the pack. Serve warm.  


    • Add extra milk, or a dollop of natural yoghurt to the porridge before serving.  
    • Make a larger batch of fruit, and keep in the fridge for up to a week for a quick breakfast solution! 

    Find a recipe

    Looking for more?

    Featured recipes