Healthy Recipes Healthy Mealtime Recipes Healthy Breakfast & Brunch Recipes Oatmeal-Rhubarb Porridge 4.0 (6) 6 Reviews 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 EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 20 mins Total Time: 20 mins Servings: 2 Yield: 2 servings, 1 generous cup each Nutrition Profile: Heart Healthy Low-Calorie High Fiber Gluten-Free Vegetarian Vegan Low Sodium High Blood Pressure High Calcium Bone Health Healthy Aging Healthy Pregnancy Jump to Nutrition Facts Ingredients 1 1/2 cups nonfat milk or nondairy milk, such as soymilk or almond milk ½ cup orange juice 1 cup old-fashioned rolled oats 1 cup 1/2-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 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. 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. Rate it Print Nutrition Facts (per serving) 336 Calories 8g Fat 56g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Serving Size 1 generous cup Calories 336 % Daily Value * Total Carbohydrate 56g 20% Dietary Fiber 6g 22% Total Sugars 25g Added Sugars 9g 18% Protein 13g 26% Total Fat 8g 11% Saturated Fat 1g 6% Cholesterol 4mg 1% Vitamin A 567IU 11% Vitamin C 36mg 40% Folate 53mcg 13% Sodium 153mg 7% Calcium 302mg 23% Iron 2mg 13% Magnesium 152mg 36% Potassium 772mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved