Seasonal Cooking: 6 Recipes for Fresh Rhubarb

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Spring has spring and rhubarb has sprouted –and it’s time you took advantage of both. Although, technically rhubarb is a vegetable, but it is so often used as a fruit in jams and desserts that the U.S. classifies it as such. It is in peak season between April and September, giving you plenty of time to savor its tart flavors. Add a touch of rhubarb to your breakfast, lunch, dinner, or dessert and you’ll have a seasonal dish that celebrates this fruit — exactly what the following six recipes do.

Source: https://www.flickr.com/photos/polkadotcreations/

Source: https://www.flickr.com/photos/polkadotcreations/

1. Rhubarb Oatmeal

Cool mornings will be a little warmer thanks to this recipe from Pastry Affair. It yields two servings and combines various tastes and textures with chopped almonds and flax seed toppings.

Ingredients:

  • 2 cups rhubarb, diced into 1/2-inch pieces
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almond milk (or regular milk)
  • 3/4 cup old fashioned oats
  • 1 1/2 tablespoons brown sugar, packed
  • 2 tablespoons chopped almonds
  • 2 tablespoons ground flaxseed (optional)

Directions: Preheat oven to 400 degrees Fahrenheit. In a baking dish, stir together the diced rhubarb, granulated sugar, and water. Roast in the oven for 15 minutes or until tender. Stir in the vanilla extract. Set aside.

In a large saucepan, bring the milk to a boil over medium-high heat. Add in the oats and stir continually until they thicken and absorb all of the liquid, about 5-7 minutes. Stir in the brown sugar. Divide the oatmeal evenly between two serving bowls. Spoon the roasted rhubarb and juices over the oatmeal, dividing it equally between the two servings. Top each bowl with a tablespoon of chopped almonds and flaxseed. Serve hot.

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