Two weeks ago I bought a pound of rhubarb at the farmers’ market, knowing the herbaceous perennial plant’s mid-to-late spring season was soon approaching an end. Wanting to again try something completely different with rhubarb, I found this recipe for Vanilla Bean Rhubarb Oatmeal. I whipped it up, not for breakfast as you’d expect, but instead for dinner. I figured it was as good as any carbo loading pasta dinner the night before the Madison Half-Marathon. I particularly liked the taste of using coconut milk in the oatmeal (half water, half coconut milk). That’s something I’d do again. I also enjoyed the flavor of the orange and vanilla infused rhubarb. Paired with a big bowl of hearty oatmeal, it was the perfect way to savor the final stalks of the season.
Vanilla Bean Rhubarb Oatmeal (from Happyolks; makes one big bowl of oatmeal with plenty of leftover rhubarb—perfect for an ice cream topping!)
1 lb rhubarb
1 large orange, juice and zest
1 vanilla bean
4 tbsp water
1/4 cup raw sugar
1-2 cups old-fashioned (thick cut) oats
1/2 cup chopped almonds
Preheat oven to 400 degrees F. Cut rhubarb into one inch pieces and transfer to a glass baking dish. Slice the vanilla bean in half lengthwise and scoop the seeds into the rhubarb (along with the emptied pod). Stir in orange juice, zest, sugar, and a bit of water. Bake for 15-20 minutes or until soft.
Prepare oatmeal to your liking (I used half coconut milk for the liquid portion). Scoop a serving of oatmeal into a bowl, cover with rhubarb and a bit of juice, and sprinkle with chopped almonds.
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