Recipe: Naked Barley porridge with maple rhubarb and pecans

Rude Health Naked Barley porridge with maple rhubarb and pecans

Rude Health has launched its newest – yet oldest – porridge grain: organic Naked Barley (£3.50).

First cultivated more than 8,000 years ago, barley has a higher beta glucan content than oats and is full of fibre and flavour, making it a good choice for both breakfast and for sweet and savoury dishes.

This quick and tasty porridge recipe is suitable for vegans (or not, if you prefer) and has lots of lovely pink rhubarb to bring colour to your morning.

Serves 1

Prep Time: 2 minutes/cook Time: 10 minutes


For the porridge

70g Rude Health Naked Barley flakes
220ml Rude Health Cashew Drink or milk
Pinch of sea salt (optional)

For the topping

1 rhubarb stem, chopped roughly to 1 inch
1 tbsp coconut oil
A squeeze of maple syrup or honey
Handful of pecans, roughly chopped


Cook the naked barley flakes by following the packet instructions.

Melt the coconut oil in a frying pan and gently fry the rhubarb for a few minutes or until soft and cooked through. Add the maple syrup/honey to the pan and toss the rhubarb in it.

Once the porridge is cooked, serve and top with the cooked rhubarb and chopped pecans.

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