Healthy Ingredient of the Week – Rhubarb

Although rhubarb is technically a vegetable, it’s often used in sweet dishes in combination with one or more fruits. Rhubarb lends dishes a tart taste and crisp texture, as well as a host of nutritional benefits. Rhubarb is a good source of fiber, Vitamin C, calcium, and potassium, and an excellent source of Vitamin K. Rhubarb is in season right now, so make sure to pick up – and cook with – this seasonal treat while you still can!

Oatmeal-Rhubarb Porridge

1 ½ cups water, nonfat milk, or nondairy milk, such as soymilk or almond milk
½ cup orange juice
1 cup old-fashioned rolled oats
1 cup ½-inch pieces rhubarb, fresh or frozen
½ teaspoon ground cinnamon
Pinch salt
2-3 tablespoons brown sugar, pure maple syrup, or agave syrup
2 tablespoons chopped pecans or other nuts

1. Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat.
2. Reduce heat, cover, and cook at a very gentle bubble, stirring frequently, until the oats and rhubarb are tender, about 5 minutes.
3. Remove from the heat and let stand, covered, for 5 minutes.
4. Stir in sweetener to taste. Top with nuts. Makes 2 large servings.

Recipe from EatingWell


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