To make the compote, add the rhubarb, apples, half of the vanilla extract and 100ml of the water into a medium saucepan and slowly bring to the boil. Lower the heat and cook for 7-10 minutes, stirring occasionally. Place to one side and leave to cool.
For the porridge, place the rye, beer, prunes, lemon zest and the remaining vanilla extract and water into a medium saucepan, then slowly bring to the boil. Lower the heat and cook for about five minutes, stirring throughout.
Serve with the rhubarb compote, a knob of Lurpak®, vanilla yoghurt and roasted hazelnuts.
