We usually have our Porridge for breakfast but welcome any excuse to eat dessert! Below is Danny Millar's gourmet recipe using White's Organic Jumbo Oats.

You could just use a tub of something fabulous like Green & Blacks vanilla ice cream, but we've listed the whole shebang for those true gourmands out there.

Poached Rhubarb with Crispy Porridge, Hot Milk and Ice Cream

By Danny Millar from Balloo House

By Danny Millar from Balloo House

Ingredients

For Crispy Porridge
80g / 2¾ oz unsalted butter
80g / 2¾ oz caster sugar
160g / 5 ½ oz White's organic jumbo oats
120g / 4oz golden syrup

For the rhubarb
¾ vanilla pod
8 slices pickled ginger
150g / 5 ½ oz of caster sugar
2 stems of young pink rhubarb cut into small batons

For the rhubarb puree
1 stem rhubarb
28g / 1oz caster sugar
½ vanilla pod, scraped of seeds

For the vanilla salt
¼ vanilla pod
1tsp Maldon salt

For the milk ice cream
500ml / 17 ½ oz full fat milk
1 vanilla pod - split
4 tbs milk powder
2tbs liquid glucose
1/3 tin condensed milk

For the hot milk foam
200ml / 7 ¼ oz half fat milk

Method

For Crispy Porridge
1. Cream butter and sugar together then add syrup and White's organic Jumbo Oats. Mix well then place on a silicone mat. Cook at 170oC/gas mark 3 for 8mins.

For the rhubarb
1. Split ¾ vanilla pod and scrape beans and pod into pot with 6 slices of picked ginger. Add the sugar and approx 180ml 6 fl oz of water.
2. Bring this to the boil, add rhubarb and gently cook until tender, approx 3-4 minutes. Leave to cool.

For the rhubarb puree
1. Place the rhubarb, vanilla and sugar with a little water in a pan and simmer gently for 4-5mins or until tender. Puree and strain if necessary. It should be quite a sharp puree.

For the vanilla salt

1. Add ¼ of vanilla beans into a bowl and mix with Maldon salt.

For the ice cream

1. In a pot place the full fat milk, vanilla pod, milk powder, liquid glucose and condensed milk. Bring to the boil and remove from heat.
2. Leave to infuse for 1hour. Strain, chill and make ice cream in machine according to manufacturer's instructions.

For the hot milk foam

1. Bring milk to the boil and use a stick blender to create a stiff foam

Assembly