When rhubarb finally reappears at the market, a whole new world of breakfast recipes opens up before us. Suddenly there’s, pardon our punning, a spring in our step when making breakfast. Our rhubarb and apple complote, mixed with creamy oatmeal and garnised with apple compote boldly declares: The sky is the limit when it comes to eating and living deliciously.
Eternally Vernal: Rhubarb and Apple Oatmeal
Our rhubarb and apple oatmeal is ready faster than you can say its name. Start by cleaning the rhubarb, pull off its stringy fibers and cut into bite-sized pieces. Chop the apple as well and mix the two fruits together in a pot. Add a few drops of lemon juice and as much honey, maple syrup, or sugar as you heart desires. Simmer the mixture briefly until the rhubarb is just soft— It’s okay if it still has a little bite, whatever floats your boat and bowl.
Meanwhile, cook the oatmeal using rolled oats, milk (or a milk alternative), some cinnamon, and a pinch of salt. Once done, pour it into a bowl and garnish with your freshly cooked compote. A few chopped or slivered almonds can be used to garnish the dish and add a delightful. If you like, top your oatmeal with yogurt, plant-based skyr, and/or a spoonful of almond butter.
Good to know: Rhubarb is botanically more closely related to sorrel than fruit and officially belongs to the vegetable family. Classically, of course, rhubab is prepared like a fruit. Rich in potassium and vitamin C, this enigmatic plant also offers some health benefits. Important: Always enjoy your rhubarb cooked. Raw rhubarb contains a lot of oxalic acid, which the body doesn’t like very much. Cooked, however, it’s a tart harbinger of spring that shouldn’t be missing from any ktichen.
Looking to spruce up your spring kitchen even more? Check out our other fresh recipes like five sweet treats for spring, three great grilling recipes for your next cookout, and our potato salad dome cake.
RHUBARB & APPLE OATMEAL
- Prep time: 20 mins
- Total time: 20 mins
- Servings: 2
INGREDIENTS
For the compote:
- 6-7 oz rhubarb – around a quarter pound
- 1 small apple
- 1 tsp lemon juice
- 1–2 tbsp sweetener of your choice, e.g., honey, maple syrup, or sugar
For the oatmeal:
- ¾ cup rolled oats
- 1½ cups milk or plant-based alternative
- Pinch of salt
- ½ tsp ground cinnamon
For the topping:
- 2 tbsp slivered almonds
- 1 tbsp almond butter
INSTRUCTIONS
- Clean the rhubarb, remove any strings if necessary, and cut into small pieces. Core the apple and chop it as well.
- Place the rhubarb and apple in a small saucepan along with the lemon juice and sweetener of your choice. Simmer over medium heat for 5–7 minutes until the rhubarb softens but still retains some structure.
- While the compote is simmering, cook the rolled oats with milk, salt, and cinnamon in another saucepan. Let the oatmeal simmer over low heat for 5–7 minutes, until it becomes creamy. Stir occasionally to prevent sticking.
- Divide the finished oatmeal into two bowls. Spoon the warm rhubarb and apple compote on top.
- Finally, sprinkle the almonds on top and add a dollop of almond butter. Voilà! Your bowl is ready to enjoy.