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Tuesday, May 29, 2012

Another way to use rhubarb: rhubarb oatmeal

If your rhubarb isn't out of control just yet, it will be soon.  I'm using rhubarb everyday.
Yesterday morning I added some to oatmeal.  This was a batch for the entire family of 5. Here's how I made it:

In a large saucepan,

I poured 4 cups of water,
added 1/2 teaspoon salt,
1 stalk of rhubarb, chopped fine,
about 3-4 Tablespoons sugar, and
1/2 teaspoon almond extract

I brought this to a boil, then added about 1  2/3 cup regular oats. Brought it back to boil, then reduced heat and simmered on the lowest setting for about 10 minutes.

We topped each bowl with a spoonful of crisp topping mix that I keep in the fridge for making fruit crisp.  It would've also been delicious topped with a spoonful of jam for each bowl.


  1. Oh, I am SO TRYING THIS. That looks excellent!

    1. Hi Pamela, Wow! Someone else in this world who likes oatmeal! When I tell people we eat oatmeal a couple of times a week I hear groans. We like fruit in our oatmeal. And this batch was yummy. I think adding the fruit crisp topping really bumped it up, too. Is there a way you've made oatmeal that you've really enjoyed?

    2. Last year when my daughter was in preschool, the kids were asked to bring in the cover of their favorite cereal. She was the only one with an oatmeal cover. :)

      Have any of you tried making oatmeal in the crockpot? I've seen a few recipes for "overnight oatmeal" and am wondering how it has turned out.

    3. Hi Kris, that's too funny! So there are more of us out there who actually like oatmeal.

      I haven't tried oatmeal in a crockpot, but I also would be interested in how it turned out. Anyone?

    4. Kris, here's a site that looks good for more info on crockpot oatmeal

      It was recommended at another blog I read

    5. Thanks! I'll have to check that out. I've been checking out crockpot cookbooks from the library lately and they've had some recipes that sound interesting, although I want a recipe that truly can cook while you sleep, not something you have to serve 4 or 5 hours later.

      We make single-serve oatmeal in the microwave all the time. I have found you need to reduce the amount of water you use as you don't get much evaporation in a microwave (I use 1/2 cup oatmeal to 3/4 cup water--99 seconds later voila! Hot breakfast!). It's nice because my kids can cook their own which makes them feel "big" (I help my youngest with getting it out of the microwave to avoid burns--I AM somewhat responsible as a parent!).

    6. Oh, okay. You're right, if using regular oats, they cook up in a crockpot in less time than most of us sleep. The truly overnight recipes that I've seen are for steel cut oats. Would steel cut oats be anything you're interested in? Also, you might be able to try a variety of multi grain cereal, like cracked wheat (you can buy that in a natural foods bulk section), or wheat groats, oat groats (the whole oat kernel, not cut or rolled), brown rice, millet. It looks like most of these cook in 8 hours in a crockpot. But the first one up in the AM can turn the pot to it's "keep warm" setting, and kids could help themselves, which is a bonus. Anyways, here's another site (sorry I haven't figured out how to do these sites as links yet)

      For "instant" oatmeal, our family cooks up a large batch on the weekends, then I freeze individual servings in yogurt containers. I also know of families who make their own "instant" oatmeal packets, using quick cooking oats. They'd still need microwaving. Here's a website for more info on making your own packets, if that interests you.


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