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Oatmeal-Rhubarb Porridge

May/June 2011

Your rating: None Average: 4.2 (44 votes)

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.


Oatmeal-Rhubarb Porridge Recipe

4 Reviews for Oatmeal-Rhubarb Porridge

06/29/2013
Anonymous
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.

Yummy, Different, Easy, Quick
Comments (1)

No comments

Anonymous wrote 1 year 6 weeks ago

Oh, also, after cooking, I

Oh, also, after cooking, I mashed the whole thing with a potato masher. I didn't want whole chunks of rhubarb in the porridge. Mashing it kind of makes the rhubarb "go further" throughout the dish. Worked great.

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!!!

Comments
06/05/2011
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.

Comments
05/18/2011
YUM!

This was easy to whip up on a busy morning and so satisfying. The rhubarb really mellowed out while cooking, really tasty!

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