Rhubarb season is nearly over and I have a solid 2-3 recipes to get to you before it’s done. Hopefully you’re into it…I’ve been on a kick lately!

Honeyed Rhubarb Oatmeal

When you’re presented with a giant freezer bag of fresh rhubarb, there are only so many things you can do with it. Pie is the obvious choice, and then cake, and then muffins, and then a million other baked things, but I also like to stew the rhubarb and save it for later.

You know? Use it as a jam and top my breakfast with it.

Honeyed Rhubarb Oatmeal

I like to use this yummy stuff on toast or on oatmeal, like in this recipe, but it also adds a really cool flavour to strawberry smoothies!

Honeyed Rhubarb Oatmeal

This is my favorite recipe for steel cut oatmeal. I always use the same one and just switch up the toppings. Before this recipe I posted a banana and streusel topped oatmeal and a carrot cake oatmeal. Both are perfect and both don’t need changing.

It’s wonderful when you find the perfect oats!

Honeyed Rhubarb Oatmeal

The oats themselves in this recipe are toasted in butter and prepared on the stove top in some milk + water. I tried this with some brown sugar, stewed rhubarb and pecans, but feel free to add in some fresh strawberries and almonds instead or pecans, if that’s your jam! Whatever you choose, I just know you’ll love this.

Honeyed Rhubarb Oatmeal

xx

Honeyed Rhubarb Oatmeal

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

Ingredients

    Honeyed Rhubarb:
  • 3 cups chopped rhubarb, diced into 1/2-inch pieces
  • 1/2 cup honey
  • 1 tsp water
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp lemon juice
  • Butter Toasted Oats:
  • 3 cups water
  • 1 cup milk
  • 1 tbsp unsalted butter
  • 1 cup steel-cut oats
  • 1/4 tsp Kosher salt
  • 2 tbsp brown sugar, plus extra for serving
  • 4 tbsp chopped pecans, for serving

Instructions

  1. In a medium saucepan over medium heat, mix together the rhubarb, honey, water, vanilla, and lemon juice. Continue stirring until rhubarb has broken down and no hard chunks remain, about 20 minutes.
  2. Meanwhile, combine the water and milk in a medium saucepan and bring to a simmer.
  3. In a separate large skillet over medium heat, melt the butter. Add the steel-cut oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.
  4. Stir the toasted oats into the simmering liquid. Reduce the heat to low and simmer gently until the mixture is very thick, about 20 minutes. Stir in the salt and brown sugar. Continue to simmer, stirring occasionally, until most of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more. Remove from the heat and let stand 10 minutes before serving.
  5. To serve, divide the oats into four bowls. Top each bowl with stewed honeyed rhubarb, brown sugar (or honey!) and a tablespoon of chopped pecans. Serve hot.

Notes

Recipe adapted from Pastry Affair

To reheat, pop each serving in the microwave in short intervals, adding in splashes of milk until you get your desired texture.

This makes about 1 1/2 cups of honeyed rhubarb. Save the rest for toast!

http://warmvanillasugar.com/2015/07/29/honeyed-rhubarb-oatmeal/

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14 Responses to Honeyed Rhubarb Oatmeal

  1. This looks like the perfect breakfast! We don’t find a lot of rhubarb around here so I may need to stock up the next time I see it!

  2. Oooh that sounds like a great use for rhubarb! Looks like a perfect way to start the day 🙂

  3. These oats look lovely! I used to hate oatmeal until I realized that it’s delicious when done right- and this looks great 🙂 Pinning!

  4. Mmmm! This would sure hit the spot right now.

  5. Oh my goodness, this oatmeal looks so good! I could dive right into a bowl full of this right now!

  6. Gina says:

    This sounds amazing! I’ve always been hesitant to try rhubarb. But, now I might just have to give it a try.

  7. Joanne says:

    I need you to come over and teach me how to make steel cut oats, because I am NOT good at it and yours look so…creamy dreamy. That rhubarb topping is da bomb.

  8. Gorgeous photography Katrina – you’ve got me wishing for a bowl of oatmeal right now.. and it’s nearly dinner here in Aus!

  9. I got to figure out where I can find some rhubarb in Taiwan. I’ve had taste rhubarb before in a dessert and found the flavors to be wonderful. I’m sure this oatmeal tastes just as good as it looks. Wish I could try it out!

  10. Cakespy says:

    Anything that is served “honeyed” is pretty good in my eyes, but especially this rhubarb oaty breakfast delight 🙂

  11. Ashley says:

    That honeyed rhubarb sounds incredible! And that oats … I haven’t made regular oatmeal all summer since it’s been so hot but man, this is making me rethink that!

  12. You have the best recipe for oatmeal 😀 And this looks fantastic! Loving the pecan and rhubarb combination 🙂 xx

  13. Wow, this looks incredible. I am such an oatmeal fan and that rhubarb addition looks heavenly.

  14. Allison says:

    oh yum! And so gorgeous too! Those honey golds!

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