It’s Sping! the rhubarb season again!
for the enthusiasts who enjoy this spring treat as much as i do, here is a great way to start your day!
Oatmeal bowl with rhubarb-strawberry
Oatmeal porridge with rhubarb-strawberry compote.
- Prep Time: 15 minutes
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 1 person 1x
Ingredients
Scale
- 250 g rhubarb
- strawberries, a handful
- 40 g coconut blossom sugar
- 250 ml (almond) milk
- 4 tbsp oatmeal
- 1 tbsp pumpkin seeds
Don’t forget to pin this recipe:
Instructions
compote:
- peel rhubarb to remove coarse fibers, cut ends off.
- wash strawberries & remove crowns
- cut rhubarb & strawberries into pieces
- in a saucepan, cut rhubarb & strawberries, coconut blossom sugar, & a dash of water.
- you may freeze washed & diced rhubarb the night before to replace extra water.
- bring saucepan to boil, simmer at least 10 minutes until soft. stir occasionally to keep from burning.
- you may crush or blend fruit chunks in compote if prefer smoother.
porridge:
- in a small saucepan, add milk & oatmeal, bring to boil. reduce to low heat immediately at boil, let porridge cook for 5 minutes. Stir occasionally.
- pour porridge into breakfast bowl, spoon rhubarb-strawberry compote sparingly over porridge,
- garnish with pumpkin seeds or nuts of your choices.
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