Oatmeal-Rhubarb Porridge

from Eating Well, May/June 2011

Yield: 2 servings
Community Recipe from


  • 1 1/2 cup(s) milk
  • 1/2 cup(s) orange juice
  • 1 cup(s) old-fashioned rolled oats
  • 1 cup(s) 1/2 inch pieces rhubarb (fresh or frozen)
  • 1/2 teaspoon(s) ground cinnamon
  • 2-3 tablespoon(s) brown sugar, pure maple syrup or agave syrup
  • 2 tablespoon(s) chopped pecans


  1. Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stiffing frequently, until the oats and the rhubarb are tender, about 5 minutes. Remove from the heat and let stand, covered for 5 minutes. Stir in sweetener to taste. Top with nuts.
May 2012

This recipe is a personal recipe added by lec2003 and has not been tested or endorsed by MyRecipes.

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