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. Source: EatingWell Magazine, May/June 2011

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Ingredients

Directions

  • 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.

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Tips

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.

Nutrition Facts

336 calories; 8.3 g total fat; 4 mg cholesterol; 153 mg sodium. 55.7 g carbohydrates; 12.8 g protein; Full Nutrition

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/10/2017
Like the combination of sweet and tart together. Had fresh squeezed oranges and some frozen rhubarb on hand. A favorite oatmeal combo. Thank You! Read More
Rating: 3 stars
06/29/2013
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 Read More
Rating: 5 stars
05/20/2012
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!!! Read More
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Rating: 5 stars
10/29/2011
YUM! This was easy to whip up on a busy morning and so satisfying. The rhubarb really mellowed out while cooking really tasty! Read More
Rating: 3 stars
10/29/2011
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. Read More