Rhubarb is one of those weird vegetables that you just can’t get except during certain months. Even with all of the methods and techniques we have for growing vegetables, I guess it just doesn’t pay off to grow the stuff in greenhouses so it’s available all year long. So, while you can find it, add these Strawberry Rhubarb Oatmeal Bowls to your breakfast menu!
I guess rhubarb isn’t available all year around. I really look forward to it during these months and if it were available all the time it might lose some of its charm for me. Also, because strawberry rhubarb is my wife’s favorite pie, if it were available all year long I would be constantly baking pies.
But here we are, smack dab in the heart of rhubarb season. And while a pie might not fit into your week, these strawberry rhubarb oatmeal bowls most certainly will. They bring all the flavors of the pie along but are served in a big bowl of steel-cut oats. You could use other oats, of course, but I prefer those.
Eat rhubarb, people! Before time runs out!
Strawberry Rhubarb Oatmeal Bowls
Ingredients
- 1 tablespoon unsalted butter
- 1 cup fresh strawberries, quartered
- 1 cup chopped rhubarb
- 2-3 tablespoons brown sugar
- 1 ½ cups steel cut oats, simmered
- Fresh mint, optional garnish
- Honey, garnish (optional)
Instructions
- Cook steel cut oats according to directions by simmering them in water (usually 4-5 cups for 1 1/2 cups oats) until they are tender. Or you can use my <a href=”https://www.crunchtimekitchen.com/how-to-make-instant-oatmeal/” target=”_blank”>made in advance oatmeal method</a> for really easy prep.
- In a medium pot, melt butter over medium heat. Then add rhubarb and strawberries. Stir together.
- Add sugar and cook mixture for about 5 minutes until the rhubarb is breaking down but there are still some chunks. Remove from heat.
- Divide oatmeal between bowls and spoon a generous amount of the strawberry rhubarb mixture on top. Serve with a drizzle of honey or fresh mint.
Nutrition
Did you make this recipe?
Strawberry Rhubarb Oatmeal Bowls
The basics of this recipe are pretty straightforward! Rhubarb. Strawberries. You should be able to find beautiful versions of both this time of year at almost any store.
The only thing that can really go wrong with this recipe is if you overcook the rhubarb and strawberries. They are delicate things and too much heat will kill the dish.
I like to cook them in a little butter, but you could also use coconut oil. Keep both in pretty decent chunks. You aren’t making a jelly here.
Rhubarb is really bitter on its own so it’ll need some sweetness to balance it out. I go with brown sugar but almost any sweetener would work here. Honey, agave, etc. All good choices!
Once this mixture gets cooking, don’t let it cook for longer than about five minutes. The rhubarb will start to break down quickly and that’s when you know it’s done. There should be large strawberry chunks still visible. Pull it off the heat at this point so it doesn’t over cook!
I’ve written a lot about oatmeal over the years (which is probably the least sexy sentence I’ve ever written). Steel cut is my preference but it takes time to make. You can use my make-in-advance method if you want to make large batches of it for the week.
Ultimately though the recipe doesn’t depend on the oats. You could use rolled oats. The nice thing about steel cut is that they are hearty enough to really hold up to the topping.
Once the oatmeal is ready, spoon on some of the topping and if you are feeling frisky you can garnish with a little mint and a drizzle of honey.
It’s a really nice change up to normal oatmeal that is only possible RIGHT NOW so make it happen team! Rhubarb season is almost GONE!
Here are a few other great oatmeal recipes!
Why I let my kids put sprinkles on oatmeal!
Creamy Banana Oatmeal from Running on Real Food
Christina Pfeiffer
What a delicious breakfast treat. I love strawberries and I love rhubarb, so this is a winning combination for me. Will try it tomorrow.
Kate
Although not quite the same, our grocery store actually sells rhubarb frozen. Desperate times…
Nick
Ha! Nice. I’ve never thought to look in the frozen section for it!
Cathy
In Ontario, many gardens wouldn’t be complete without a Rhubarb plant in the corner somewhere. Easy to grow and virtually maintenance free, it is a staple in the gardens around here. Rhubarb is also really easy to freeze, just wipe the stalks clean, chop into 1″ pieces and freeze. If you put them loose on a cookie sheet first then you could measure the pieces into containers (or freezer bags), ready to use in future recipes.
Lorenza
When I find rhubarb I am definitely trying this! Love rhubarb and strawberries!