You know it's spring in the Pacific Northwest when endless pans full of rhubarb crisp make their way out of the kitchen. We've done that. And told you all about it (did you make some rhubarb crisp?) A sad thing about living in the south was that there was NO rhubarb -
none - zip - zero - nada!
Every spring I would take myself to the grocery store just hoping to find a few stalks of rhubarb. And occasionally Whole Foods was nice enough to set a few lone pieces of rhubarb out - lets not even discuss the price they charged (and that I paid, just to get that sour sign of spring).
Now, I'm loving that a quick walk to the garden results in more rhubarb than I know what to do with. Tab on the other hand knows exactly what to do when the rhubarb abounds. It seems she has been making rhubarb crisp in some form or fashion on a twice weekly basis.
Some for friends,
some for potlucks,
but most...for the bellies of two littles.
They sure do love their mom's crisp. But I wanted something a bit different- a way to enjoy rhubarb and strawberries without it having to be a dessert.
My favorite meal of the day seemed a great place to start.
There's something about breakfast that I've always loved and truly, if I had my way, I could eat breakfast for lunch and dinner. So here it is. Tart rhubarb cooked down with their best friends (strawberries) and paired with nutty steel-cut oats, almonds and a bit of yogurt.
Healthy never tasted this good!
Steel Cut Oats with Rhubarb Compote - serves 4
1 cup rhubarb, sliced
4 large strawberries, sliced
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon fresh lemon juice
2 cup steel cut oats
4 cups water
1/4 cup sliced almonds, toasted
1 small container plain yogurt (we used Kite Hill)
1. Combine rhubarb through ginger in a saucepan. Add 1/4 cup water and bring to a simmer.
2. Let rhubarb mixture simmer until the fruit is broken down and softened (5-7 minutes).
3. Remove rhubarb mixture from heat and stir in the lemon juice
4. Bring oats and water to a boil in a covered medium sized saucepan. Reduce to a simmer and let simmer for 15 minutes.
5. Remove oats from the heat and stir.
6. Divide oats between 4 bowls. Top with rhubarb compote, yogurt and almonds.
410 calories, 8g fat (1g saturated, 4g monounsaturated, 3g polyunsaturated), 33mg sodium, 68g carbohydrate, 10g fiber, 17g protein
*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce
we are able to use in our recipes.