Melissa’s Post: Rhubarb Oatmeal

This recipe gives a unique twist on using rhubarb this summer! For most, rhubarb is associated closely with strawberry-rhubarb pie or crisp, or another close dessert adaptation. This tangy oatmeal recipe will help you shake it up a little and enjoy some of the plants you will be seeing coming up at the local farmers’ markets at breakfast time instead of as an after-dinner treat, and there are no strawberries needed!

Rhubarb is a tart perennial vegetable that is comparable by some with Granny Smith apples and is in high-demand in the early summer. It is packed with minerals like magnesium, calcium, potassium, and manganese, vitamins like Vitamins C and K, and Vitamin B complexes. Rhubarb also contains important organic compounds such as dietary fiber and small amounts of plant protein to help keep you fuller longer and help improve digestion.

Rhubarb has been popping up around the local markets and in local grocery stores, like these gorgeous stalks I saw at the Hollister Family Farm at the Portsmouth market this week, so be sure to get your hands on some to try this summery oatmeal! To extend the rhubarb season, consider purchasing extra and freezing it for later use! 

Serves: 2

Nutrition Facts Per 1 cup serving: 336 calories, 8g fat (1g saturated fat; based upon use of skim milk), 6g fiber, 56g carbohydrates, 13g protein, 4mg cholesterol, 25g sugars (naturally-occurring), 9g added sugars (also dependent on choice and amount of sweetener added), 153mg sodium, 36mg Vitamin C (60% daily value), 302mg calcium (based upon use of skim milk, 30% daily value), 2mg iron, 772mg potassium, 3 ½ carbohydrate servings


  • 1 ½ cups nonfat milk, or nondairy milk   
  • ½ cup orange juice
  • 1 cup old fashioned rolled oats
  • 1 cup ½ inch rhubarb pieces
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons chopped pecans/nut of choice if desired, toasted


Combine milk, juice, oats, rhubarb, cinnamon, and salt in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce to a simmer (very gentle bubbling) and stir frequently until the oats and rhubarb are tender, about 5 minutes. Remove from heat, cover, and let it stand for about another 5 minutes. Stir in your choice of sweetener to taste. (Note: agave and honey are natural, light-tasting sweeteners that can add depth of flavor to a dish such as this! Honey contains Vitamin C, calcium, and iron, has antioxidant properties, and can vary in taste depending on the region and flowers in the area in which the bees were raised. It also can be found at various stands at your local farmers’ market!)

To toast nuts: place your nut of choice in a dry skillet and cook over medium-low heat for 2-4 minutes, stirring occasionally, until the nuts are fragrant and lightly browned. Chop nuts to desired size/texture and sprinkle over or stir into oatmeal.

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