Rhurbab crumble porridge - stew rhubarb in orange juice with plenty of fresh grated ginger, cinnamon, vanilla and sugar to taste, until soft. Mix oats and/or rye in a bowl, with slightly less milk than you would normally use for your porridge (the rhubarb adds extra liquid). Add a beaten egg and plenty of the stewed rhubarb and transfer to a baking dish. For the topping mix your favourite chopped nuts, seeds and extra oats with coconut oil and plenty of maple syrup. Bake at 180 degrees C for 25 mins. Cool for a few minutes before digging in!