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Oatmeal-Rhubarb Porridge
Oatmeal-Rhubarb Porridge
5 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 1½ cups nonfat milk or nondairy milk, such as soymilk or almond milk
- ½ cup orange juice
- 1 cup old-fashioned rolled oats
- 1 cup ½-inch pieces rhubarb, fresh or frozen
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2-3 tablespoons brown sugar, pure maple syrup or agave syrup
- 2 tablespoons chopped pecans or other nuts, toasted (see Tip) if desired
Preparation
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Active
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Ready In
- 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.
- Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
- Serving size: 1 generous cup
- Per serving: 336 calories; 8 g fat(1 g sat); 6 g fiber; 56 g carbohydrates; 13 g protein; 53 mcg folate; 4 mg cholesterol; 25 g sugars; 9 g added sugars; 567 IU vitamin A; 36 mg vitamin C; 302 mg calcium; 2 mg iron; 153 mg sodium; 772 mg potassium
- Nutrition Bonus: Vitamin C (60% daily value), Calcium (30% dv)
- Carbohydrate Servings: 3½
- Exchanges: 1½ starch, ½ fruit, ½ other carbohydrate, 1 nonfat milk, 1 fat
Reviews 5
August 10, 2017
By: rlocati1
Like the combination of sweet and tart together. Had fresh squeezed oranges and some frozen rhubarb on hand. A favorite oatmeal combo. Thank You!
June 29, 2013
By: EatingWell User
A Different Kind of Oatmeal
This a yummy, different twist on oatmeal.
Next time, I would halve the amount of orange juice -- it was a little too orange-juice-tasting for me, but that's just my personal preference.
The recipe is good and super easy to make. I sweetened mine with brown sugar and added a splash of milk to stir it in my bowl with.
Would make again and maybe add a few strawberries.
Pros: Yummy, Different, Easy, Quick
Cons: None
May 20, 2012
By: EatingWell User
Rhubarb and Oatmeal? Yes, please!!!
As soon as I saw this recipe, I knew I had to make it. Rhubarb is one of my favorite things in the world and I love oatmeal for breakfast! I picked some fresh rhubarb from my garden and made it this morning. Don't be startled if the milk and orange juice curdle. Mine did and it came out just fine. More than fine--DELICIOUS! It's tart and tangy, but sweet. I used quick oats, as I didn't have any old-fashioned on hand. I waited to add it until after the other items came to a boil, then turned down the heat and followed the remainder of the directions. It turned out perfect! Thank you for thinking of putting these two things together!!!
June 05, 2011
By: jolson21
Good and easy
I agree with the previous reviewer. I made this today during the French Open men's final match. I never much liked cook-top oatmeal (have a baked outmeal that is great!) but I think I've overcome that with this recipe. It was very satisfying and tasty. I used agave syrup and pecan pieces. I think the yield is more like 3-4 regular servings, though.
May 18, 2011
By: Erin
YUM!
This was easy to whip up on a busy morning and so satisfying. The rhubarb really mellowed out while cooking, really tasty!
