Rhubarb and Oat Porridge
Usually rhubarb is inextricable from sugar. Because of it's strong, tart taste, most people try to balance, or mask, this taste with sweetness in the form of white sugar (gasp!), or other sugar alternatives such as honey or maple syrup, when making jams or cooking pies and other desserts. I personally love the tart taste and don't find that this recipe needs sugaring of any kind. See how you go. You can also add a little upon serving, if you feel so inclined.
- rhubarb stalks, chopped into 1 inch pieces (I bought a bunch from the Farmer's Market and used it all - probably about 1.5 cups chopped pieces)
- 1 cup rolled oats
- 1/2 cup almonds, chopped (or any nuts you have on hand)
- 2 tbsp chia seeds
- 1 tsp cinnamon
- pinch of salt
- 2 cups almond milk (homemade or unsweetened)
- coconut oil for brushing
What to do:
Preheat oven to 180 C / 360 F. Brush a baking dish with melted coconut oil.
Cover the bottom of the dish with rhubarb pieces. Mix dry ingredients (oats, nuts, chia seeds, cinnamon and salt) in a bowl. Pour mixture on top of the rhubarb and then pour the milk in after. Give it a stir and pop in the oven for about half an hour to set.