This porridge was almost toast, but I’m so happy that it wasn’t.
I bought some crème fraîche on Sunday and I was thinking of spreading it on toast and topping it with strawberry rhubarb jam that I bought in Ste. Geneviève a couple weeks ago. Then, this morning I was craving porridge, so I decided to go in a different direction.
I zested a lemon and mixed the citrus with the crème fraîche. Then I topped the porridge with the cream and some jam. I love the way the cool crème fraîche tastes with the tart lemon and sweet jam.
My favorite part about eating this dish is swirling everything together in the bowl. It kind of reminds me of fruit and yogurt packs I used to eat as a kid, except waaaay better. That’s just the first time I remember thinking that yogurt or milk-based products tasted good with fruit.
ANYWAY. Here’s a good song for making porridge with jam and crème fraîche. It’s also good for driving down the highway on a hot spring morning with your air conditioning blasting and the volume turned up.
Porridge with Local Strawberry Rhubarb Jam and Lemon Crème Fraîche (from me, to you)
1/2 cup rolled oats
1 cup unsweetened almond milk
1/4 cup crème fraîche
zest of half a lemon, plus more for topping
juice from half a lemon
1-2 Tbsp strawberry rhubarb jam (depending on how sweet you like your porridge)
Combine the rolled oats and almond milk in a medium saucepan and bring to a boil. Reduce mixture to a simmer and cook, stirring occasionally, until the oats are cooked through and the mixture is slightly runny.
Meanwhile, make the lemon crème fraîche. Mix the cream with the lemon zest and juice. Set aside.
Pour the oatmeal into a bowl and top with some crème fraîche, jam, and lemon zest. Swirl everything together. Enjoy!