Creamy Millet Porridge with Stewed Rhubarb and Mango
for the creamy millet porridge
  • 2 cups cooked millet (from above)
  • 2½ cups almond milk or any other plant milk of choice
  • 3 tablespoons coconut sugar
  • stewed rhubarb (recipe below)
  • fresh mango/any fruit of choice
  • coconut flakes - for garnish (optional)
for the stewed rhubarb
  • 3-4 medium stalks of rhubarb - sliced
  • scant ¼ cup maple syrup
  • splash of vanilla extract (optional)
to make the creamy millet porridge
  1. In a medium pot, combine the millet, almond milk and coconut sugar. Turn the heat to a medium high and whisk all the ingredients together, until the porridge starts boiling. Turn down the heat to a simmer, cover and cook, stirring periodically, for 15 minutes, or until the porridge thickens a bit and becomes creamy. Serve with stewed rhubarb and/or fresh mango or any fruit of choice, sprinkled with coconut flakes, if using. Keep the leftover porridge refrigerated separately from the toppings and reheat with more water/plant milk.
to make the stewed rhubarb
  1. In a medium saucepan, combine the rhubarb, maple syrup, and vanilla, if using. Bring the mixture to a boil over medium high heat. Reduce to a simmer and cook for 10-15 minutes, until soft and jammy.
Recipe by Golubka Kitchen at