Place oats and cold water in a saucepan. Stir and stand for 5 minutes.

Place saucepan over a medium heat, add the milk and stir occasionally until the porridge comes to the boil.

Reduce heat to low and constantly for 3-5 minutes.

Serve in heated bowls.

Stir half the golden syrup into the rhubarb.

Swirl rhubarb through individual serves of cooked porridge

Serve with skim or reduced fat and drizzle with the remaining golden syrup