I’ll never forget when someone gave me my first taste of rhubarb. I had no idea what I was in for. Thinking it would taste something like celery, I was quite shocked when it was so bitter and literally sucked all the moisture from my mouth.
That same person then shared a piece of strawberry-rhubarb pie with me and I was hooked for life. I couldn’t imagine back then how something that tasted so vile raw could be cooked into such a delicious pie.
This recipe is a little different take on using rhubarb and makes a delicious, change of pace breakfast.Print
You don’t see rhubarb in a lot of recipes – and if you do, it’s probably in a pie with strawberries!
Here’s a change of pace that’s a great way to start your day. If you see that rhubarb staring at you in the grocery store, pick up a bunch and definitely try this sweet and tangy recipe.
- 1½ cups (375 ml) of your favorite non-dairy milk
- 1 orange, juiced (or ½ cup/125 ml fresh orange juice)
- 1 cup (80 g) rolled oats (gluten-free)
- 1 cup ½-inch pieces rhubarb, fresh or frozen
- ½ tsp ground cinnamon
- Pinch of salt
- 2–3 tbsp pure maple syrup
- 2 tbsp chopped walnuts or pecans
- Combine the milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan.
- Bring to a boil over medium heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until the oats and rhubarb are tender, about 5 minutes. Add more milk if necessary.
- Remove from the heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts.