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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.

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Orange Rhubarb Oatmeal Recipe

Orange-Rhubarb Oatmeal

  • Author: Marty Marsh
  • Yield: 2 Servings 1x

Description

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.


Scale

Ingredients

  • 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
  • 23 tbsp pure maple syrup
  • 2 tbsp chopped walnuts or pecans

Instructions

  1. Combine the milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan.
  2. 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.
  3. Remove from the heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts.


Marty Marsh

Hi! I’m Marty Marsh, Your Lifestyle & Wellness Coach specializing in helping you relax, rest, and heal. I make habit change fun, easy and sustainable for a lifetime of great health and happiness.
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