Time: 20 minutes. The addition of rhubarb and maple syrup is an unusual and delicious twist to morning porridge.
Preheat oven to 350°. In an 8- by 8-in. baking pan, combine syrup and rhubarb. Bake until softened, 5 to 10 minutes.
Meanwhile, make wheat cereal as package directs and put in 2 bowls. Top each with 1/2 of butter, rhubarb with syrup, and almonds.
Note: Nutritional analysis is per serving.
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