This unique breakfast combination will add a bright spot to your morning routine. The tart rhubarb is a great addition to a bowl of oatmeal or over a dish of vanilla ice cream. (Read How to Eat Local and Organic on a Budget and try other budget-friendly recipes: Foragers Frittata and Horseradish Parsnip Mash.)

By / Photography By Grant Beachy | March 20, 2018

Ingredients

  • 6 stalks rhubarb (leaves removed), about 1½ cups chopped
  • ¼ cup local maple syrup
  • ½ teaspoon ground cinnamon
  • 1 cup old-fashioned rolled oats
  • 1 cup milk of choice
  • 1 cup water
  • Pinch of salt

Instructions

Serves 2–4

Place the rhubarb in a saucepan over medium heat. Add the maple syrup and simmer for 10 to 15 minutes. Remove from heat, stir in the cinnamon and set aside.

Place the oats, milk, water and salt in another saucepan. Gently bring to a slow boil, stirring until the porridge begins to thicken. Once thickening has begun, lower the heat and simmer for 5 to 10 minutes.

Serve porridge in bowls topped with stewed rhubarb. If desired, drizzle with additional maple syrup, sprinkle with more cinnamon, or top with nuts or fresh local strawberries.

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Ingredients

  • 6 stalks rhubarb (leaves removed), about 1½ cups chopped
  • ¼ cup local maple syrup
  • ½ teaspoon ground cinnamon
  • 1 cup old-fashioned rolled oats
  • 1 cup milk of choice
  • 1 cup water
  • Pinch of salt
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