Strawberry Rhubarb Oatmeal BowlsJump to Recipe
Rhubarb is one of those weird vegetables that you just can’t get except during certain months. Even with all of the methods and techniques we have for growing vegetables, I guess it just doesn’t pay off to grow the stuff in greenhouses so it’s available all year long. So, while you can find it, add these Strawberry Rhubarb Oatmeal Bowls to your breakfast menu!
I guess rhubarb isn’t available all year around. I really look forward to it during these months and if it were available all the time it might lose some of its charm for me. Also, because strawberry rhubarb is my wife’s favorite pie, if it were available all year long I would be constantly baking pies.
But here we are, smack dab in the heart of rhubarb season. And while a pie might not fit into your week, these strawberry rhubarb oatmeal bowls most certainly will. They bring all the flavors of the pie along but are served in a big bowl of steel-cut oats. You could use other oats, of course, but I prefer those.
Eat rhubarb, people! Before time runs out!
- This recipe was updated on July 20, 2019 with new images and descriptions.
While you can find fresh rhubarb, add these simple oatmeal bowls to your breakfast list! I like to use steel cut oats, but any will work!
- Cook steel cut oats according to directions by simmering them in water (usually 4-5 cups for 1 1/2 cups oats) until they are tender. Or you can use my <a href=”https://www.macheesmo.com/how-to-make-instant-oatmeal/” target=”_blank”>made in advance oatmeal method</a> for really easy prep.
- In a medium pot, melt butter over medium heat. Then add rhubarb and strawberries. Stir together.
- Add sugar and cook mixture for about 5 minutes until the rhubarb is breaking down but there are still some chunks. Remove from heat.
- Divide oatmeal between bowls and spoon a generous amount of the strawberry rhubarb mixture on top. Serve with a drizzle of honey or fresh mint.
Strawberry Rhubarb Oatmeal Bowls
The basics of this recipe are pretty straightforward! Rhubarb. Strawberries. You should be able to find beautiful versions of both this time of year at almost any store.
The only thing that can really go wrong with this recipe is if you overcook the rhubarb and strawberries. They are delicate things and too much heat will kill the dish.
I like to cook them in a little butter, but you could also use coconut oil. Keep both in pretty decent chunks. You aren’t making a jelly here.
Rhubarb is really bitter on its own so it’ll need some sweetness to balance it out. I go with brown sugar but almost any sweetener would work here. Honey, agave, etc. All good choices!
Once this mixture gets cooking, don’t let it cook for longer than about five minutes. The rhubarb will start to break down quickly and that’s when you know it’s done. There should be large strawberry chunks still visible. Pull it off the heat at this point so it doesn’t over cook!
I’ve written a lot about oatmeal over the years (which is probably the least sexy sentence I’ve ever written). Steel cut is my preference but it takes time to make. You can use my make-in-advance method if you want to make large batches of it for the week.
Ultimately though the recipe doesn’t depend on the oats. You could use rolled oats. The nice thing about steel cut is that they are hearty enough to really hold up to the topping.
Once the oatmeal is ready, spoon on some of the topping and if you are feeling frisky you can garnish with a little mint and a drizzle of honey.
It’s a really nice change up to normal oatmeal that is only possible RIGHT NOW so make it happen team! Rhubarb season is almost GONE!