🍊🥬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, definitely try this sweet and tangy recipe.
(makes 2 servings)
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.