Method

Chai Poached Pears
1. Place water, spices and sugar into a large pot and allow to simmer 5 minutes.

2. Add pears and simmer for 15 minutes. The pears should maintain their shape but be soft enough to poke with a fork.

3. Allow pears to cool in pot, then remove and discard liquid.

4. Chop the pears into cubes.

Stewed Rhubarb
1. Add the chopped rhubarb, a splash of water and maple syrup or honey to a medium saucepan. Cook on high until the water starts to bubble, reduce heat to medium and cover saucepan with a lid

2. Cook until the rhubarb is soft, stirring occasionally.

Porridge
1. Add rolled oats, milk and cinnamon to a small saucepan. Bring to the boil and then simmer for 5 minutes, until creamy.

2. Serve the porridge with a serving of the rhubarb and pears, top with granola, yoghurt, a drizzle of honey r anything or your choice.

3. Store rhubarb and pears in the fridge or freezer for later use. Either make more of the porridge for consecutive days for the week or make a single serving per day.