??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.
Course Breakfast
Cuisine American
Keyword high protein, Macro Friendly, Vegan
Servings 2servings
Calories 380kcal
Equipment
medium saucepan
Ingredients
1½cupsof your favorite non-dairy milk(375 ml)
1orange juiced (or ½ cup/125 ml fresh orange juice)
1cuprolled oats (80 g) (gluten-free)
1cup½-inch pieces rhubarbfresh or frozen
½tspground cinnamon
1Pinchof salt
2-3tbsppure maple syrup
2tbspchopped walnuts or pecans
Instructions
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.