- 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
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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