Oatmeal-Rhubarb Porridge

Rating: 4.2 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2011

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Recipe Summary

total:
20 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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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

Serving Size: 1 generous cup
Per Serving:
336 calories; protein 12.8g; carbohydrates 55.7g; dietary fiber 6.2g; sugars 25.1g; fat 8.3g; saturated fat 1.1g; cholesterol 3.7mg; vitamin a iu 566.8IU; vitamin c 36mg; folate 53.2mcg; calcium 302.3mg; iron 2.4mg; magnesium 151.8mg; potassium 772.2mg; sodium 152.6mg; thiamin 0.4mg; added sugar 9g.
Exchanges:

1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1 nonfat milk, 1 fat

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Reviews (4)

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
Reviews:
Most Helpful Most Positive Least Positive Newest
Erin
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
EatingWell User
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
EatingWell User
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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jolson21@new.rr.com
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
rlocati1@comcast.net
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
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