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.

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3 Reviews for Oatmeal-Rhubarb Porridge

05/20/2012

Anonymous

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!!!

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06/05/2011

jolson21

Recommends this recipe

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.

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