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!
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.
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!
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!
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.
- 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
- 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
- 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.
- Meanwhile, combine the water and milk in a medium saucepan and bring to a simmer.
- 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.
- 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.
- 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.
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!