Preheat the oven to 160°C. Grease and line a 2lb loaf tin with parchment paper.
Start by preparing the rhubarb compote: In a saucepan, bring to the boil the rhubarb pieces, orange juice and zest, water and honey. Add a lid and simmer over low heat for 4 to 5 minutes until the rhubarb starts to break down.
Remove from the heat and taste the compote to check if it needs to be sweetened with more honey.
Place the porridge in a bowl, add the bread soda, table salt and stir to combine.
Next add the yoghurt, egg, milk, treacle and beat until well combined. Stir in 3 tablespoons of rhubarb compote and mixed seeds and transfer into the prepared loaf tin. Level the bread mixture and sprinkle with some extra mixed seeds.
Place in the oven and bake for 40 minutes. Remove from the oven and turn the bread out of the tin. Place the bread back in the oven for a further 10 minutes or until the bread sounds hollow when tapped.
Remove from the oven and place on a wire rack to cool. Serve with some fresh butter and extra rhubarb compote.