DUTCH GRUEL

1 cup of barley or rice
100 gms sugar
peel of 1 lemon
300 ml black currant juice concentrate
1 cup raisins
1 cinnamon quill
1 and 1/2 litre water

If using barley, soak overnight. Then cook next day.

If using rice, cook rice (I have Coeliac disease so use rice, although my mother alwasys used barley).

Then add everything else and cook another 1/2 hour.

Serve cold with a dollop of whipped cream. Yum!