Oatmeal-Rhubarb Porridge

4.0 (65)
Oatmeal-Rhubarb Porridge

Perk up your morning oatmeal with the addition of tangy rhubarb. Using milk for this oatmeal gives it a calcium boost, but the recipe also works well with water—and you’ll save about 60 calories.

Yield: 2 servings, 1 generous cup each
Active Time: 20
Total Time: 20


  • 1 1/2 cups nonfat milk or nondairy milk, such as soymilk or almond milk
  • 1/2 cup orange juice
  • 1 cup old-fashioned rolled oats
  • 1 cup 1/2-inch pieces rhubarb, fresh or frozen
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2-3 tablespoons brown sugar, pure maple syrup or agave syrup
  • 2 tablespoons chopped pecans or other nuts, toasted (see Tip) if desired


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, stirring frequently, until the oats and 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.

Tips & Notes

  • Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Nutrition Per Serving

calories 336
fat 8 g (1 g sat, 4 g mono)
cholesterol 4 mg
carbohydrates 56 g
protein 13 g
fiber 6 g
sodium 153 mg
potassium 772 mg

Nutrition Bonus Vitamin C (60% daily value), Magnesium (38% dv), Calcium (30% dv), Potassium (22% dv), Zinc (16% dv).

Carbohydrate Serving 3

Exchanges 1 1/2 starch, 1/2 fruit, 1/2 carbohydrate (other), 1 nonfat milk, 1 fat

From EatingWell May/June 2011