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!
1 tablespoon unsalted butter
1 cup fresh strawberries, quartered
1 cup chopped rhubarb
2-3 tablespoons brown sugar
1 1/2 cups steel cut oats, simmered
Fresh mint (optional garnish)
Honey, garnish (optional)
- 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.