Rhubarb is a unique vegetable with a tart flavor that pairs perfectly with sweet dishes. An example of this is our rhubarb oatmeal, perfect for summer when rhubarb is in season. This simple meal not only tastes delicious but also looks like it’s from a top restaurant.
Ingredients:
- 8 tablespoons rolled oats
- 80 g milk
- 1 cup skyr yogurt (250 g)
Rhubarb Jam:
- 1.5 stalks rhubarb (about 165 g), peeled and chopped
- 0.4 cups orange juice (100 g)
- 5 teaspoons erythritol (25 g)
- 1 teaspoon vanilla extract (3 g)
To Serve:
- 30 g nuts
Preparation:
- Cook the oats in milk until soft (you can pour hot milk over the oats and let them sit for a few minutes until softened).
- Peel and chop the rhubarb into pieces. Place in a saucepan with orange juice, erythritol, and vanilla extract. Cook over low heat until the rhubarb softens (about 5 minutes). If the juice evaporates too quickly, add small amounts of water to prevent the rhubarb from burning.
- Transfer the cooked oats to a bowl. Mix with skyr yogurt.
- Spoon the rhubarb jam on top and sprinkle with nuts before serving.
