Strawberry-Rhubarb Oatmeal
June 1st, 2011 PrintTangy rhubarb perks up oatmeal in this healthy breakfast ode to one of my fave desserts, strawberry-rhubarb crisp.
Ingredients:
1 1/2 cups milk, soy milk, or water
1/2 cup orange juice
1 cup old-fashioned rolled oats
1/2 cup sliced rhubarb, fresh or frozen
1/2 cup strawberries, fresh or frozen
Pinch of salt
brown sugar or maple syrup
Directions:
Combine first 6 ingredients in a small saucepan. Bring to a boil over medium-high heat. Then reduce heat and continue to cook until the oats and rhubarb are tender, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in sweetener of choice to your liking.
Serves 2.
Recipe adapted from: Eating Well.
