I absolutely love rhubarb! The problem is it can be hard to find. So if I ever find it in the store I will buy a bunch and make as many recipes as I can. I might even try freezing some so I can use you throughout the year. First I need to find some more because the store only had a little bit this time.
The sweet brown sugar oatmeal pairs perfectly with the tart rhubarb and crunchy almonds. So yummy and a healthy way to use rhubarb instead of my usual baked goods I make with rhubarb.
Rhubarb Oatmeal
Ingredients:
- 1 1/3 cup 1/2 inch pieces of diced rhubarb
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 3/4 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup old fashioned rolled oats
- 1 tablespoon brown sugar, packed
- 1 tablespoon sliced almonds
Directions:
- Preheat the oven to 400º F.
- In a baking dish, stir together the diced rhubarb, sugar and water. Roast in the oven for 15 minutes or until the rhubarb is tender. Stir in the vanilla extract and set aside.
- In a medium saucepan, over medium-high heat, bring the milk to a boil. Add in the oats and stir constantly until they are thickened and have absorbed all of the milk, about 5-7 minutes. Remove from the heat and stir in the brown sugar.
- Transfer the oatmeal to a bowl and top with the roasted rhubarb and almonds.
Enjoy!!!
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Nutrition Facts |
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Servings: 1 |
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Amount Per Serving |
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Calories: 433 |
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Total Fat |
8.4g |
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Saturated Fat |
2.3g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
1.2g |
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Monounsaturated Fat |
1.1g |
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Cholesterol |
10mg |
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Sodium |
212.2mg |
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Total Carbohydrates |
69.7g |
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Dietary Fiber |
6.7g |
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Sugars |
39g |
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Protein |
20.8g |
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Calcium |
45.7% |
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Iron |
15.3% |
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Potassium |
1065.9mg |
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Vitamin A |
13.3% |
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Vitamin C |
23.7% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Pastry Affair.
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