Five-grain porridge with rhubarb and apple – Gourmet Traveller

Ingredients

• 110 gm (½ cup) dried sorghum (see note)
• 100 gm (½ cup) dried buckwheat kernels
• 80 gm (½ cup) sunflower seeds
• 200 gm (1 cup) dried millet
• 45 gm (¼ cup) pepitas
• To serve: brown sugar or honey
• Rhubarb and apple
• 100 gm caster sugar
• 400 gm rhubarb (about 1 bunch), trimmed, trimmings reserved
• 2 Granny Smith apples, peeled and diced, plus extra, julienned, to serve