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20 minute dinner recipes

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Oatmeal-Rhubarb Porridge


From EatingWell:  May/June 2011

Perk up your morning oatmeal with the addition of tangy rhubarb. Using milk for this oatmeal gives it a calcium boost, but the recipe also works well with water—and you’ll save about 60 calories.

2 servings, 1 generous cup each | Active Time: 20 minutes | Total Time: 20 minutes



  1. Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until the oats and rhubarb are tender, about 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts.


Per serving : 336 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 4 mg Cholesterol; 56 g Carbohydrates; 13 g Protein; 6 g Fiber; 153 mg Sodium; 772 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 carbohydrate (other), 1 nonfat milk, 1 fat

Tips & Notes