Buckwheat Miso Porridge and Roasted Rhubarb with Cinnamon Bun Butter

For the Rhubarb:

4 sticks of rhubarb, sliced into 2–3 cm pieces

1 tbsp All Things Butter Cinnamon Bun Butter (melted)

1 tsp honey (optional)

For the Porridge:

50g raw buckwheat groats, soaked overnight (8+ hours)

250ml milk of choice (dairy or plant-based)

1–2 tsp white or light miso paste (to taste)

1 tsp vanilla extract

1 tbsp honey or coconut sugar

1 tsp melted All Thing Butter Cinnamon Bun Butter (for topping)

Greek yogurt (for serving)

Step 1

Soak 50g of raw buckwheat groats in water overnight (at least 8 hours). The next day, rinse thoroughly in a sieve and add to a blender or food processor with 250ml of your preferred milk. Pulse a few times to create a semi-smooth texture.

Step 2

Preheat the oven to 180°C. Slice 4 sticks of rhubarb into small pieces and place on a baking tray. Toss with 1 tablespoon of melted cinnamon butter and honey. Roast for 12–15 minutes until soft but still holding their shape. 

Step 3

Transfer the blended buckwheat and milk to a saucepan and cook over medium heat for 7–10 minutes, whisking constantly, until thick and creamy.

Step 4

Stir in 1–2 teaspoons of miso paste, 1 teaspoon of vanilla extract, and 1 tablespoon of honey or coconut sugar. Taste and adjust the miso, sweetener, or add more cinnamon if needed.

Step 5

Spoon the porridge into a bowl, top with the roasted rhubarb, an extra drizzle of melted cinnamon butter, and a spoonful of Greek yogurt!