The Scandi methodology behind a good bowl of porridge is pretty simple and is based on a medley of two or more grains, one whole, and the other a flake, like oatmeal. The whole grains give the porridge its bulk, and the flakes add creaminess.
Prep Time:10 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 40 minutes
For the dried rhubarb
5 ounces rhubarb, ends trimmed
For the porridge
1 quart water
5 ounces whole millet
1 ounce amaranth
3½ ounces old-fashioned rolled oats
Pinch of salt
1 tablespoon unsalted butter
8 ounces strawberries, washed
6 ounces whole milk
For the tarragon sugar
2 ounces sugar
½ bunch tarragon (or mint), stems removed
Preheat oven to 200°F. Line two baking sheets with parchment paper. Cut rhubarb in 1/8” slices on the bias and arrange closely (but not overlapping) on baking sheets. Bake for approximately 1 hour, until the slices are completely dry and crisp. Cool completely. (Can be made ahead and kept in airtight container for up to 1 week.)
Make the porridge. In a medium saucepan bring water to a boil. Rinse millet in cold water and stir into boiling water together with amaranth. Reduce heat to a simmer and cook until grains are tender, about 20 minutes. (The porridge can be made and cooled in advance to save time in the morning.)
Stir in the oats and continue to simmer until soft, about 10 minutes. Add additional water, if needed.
Stir in salt and butter.
Meanwhile, combine sugar and tarragon in food processor and pulse until sugar turns green. Set aside.
Cut strawberries into ¼” slices.
Divide the porridge between four bowls. Top with strawberries and about 1 tablespoon of dried rhubarb per bowl (leftover rhubarb is delicious in muffins!).
Sprinkle tarragon sugar over each bowl and serve immediately with a small pitcher of milk on the side.