Description
Steel-cut oatmeal topped with stewed honeyed rhubarb.
Ingredients
- FOR THE HONEYED RHUBARB:
- 3 cups Chopped Rhubarb, Diced Into 1/2-inch Pieces
- ½ cups Honey
- 1 teaspoon Water
- ½ teaspoons Pure Vanilla Extract
- ½ teaspoons Lemon Juice
- FOR THE BUTTER TOASTED OATS:
- 3 cups Water
- 1 cup Milk
- 1 Tablespoon Unsalted Butter
- 1 cup Steel Cut Oats
- ¼ teaspoons Kosher Salt
- 2 Tablespoons Brown Sugar, Plus Extra For Serving
- 4 Tablespoons Chopped Pecans, For Serving
Preparation
In a medium saucepan over medium heat, mix together rhubarb, honey, water, vanilla, and lemon juice. Continue stirring until rhubarb has broken down and no hard chunks remain, about 20 minutes.
Meanwhile, for the butter toasted oats, combine water and milk in a medium saucepan and bring to a simmer.
In a separate large skillet over medium heat, melt butter. Add steel-cut oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.
Stir toasted oats into the simmering liquid. Reduce heat to low and simmer gently until the mixture is very thick, about 20 minutes. Stir in the salt and brown sugar. Continue to simmer, stirring occasionally, until most of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more. Remove from the heat and let stand 10 minutes before serving.
To serve, divide oats among bowls. Top each bowl with stewed honeyed rhubarb, brown sugar (or honey!) and a tablespoon of chopped pecans. Serve hot.
Notes:
Recipe adapted from The Pastry Affair’s Nutty Rhubarb Oatmeal
To reheat, pop each serving in the microwave in short intervals, adding in splashes of milk until you get your desired texture.
This makes about 1 1/2 cups of honeyed rhubarb. Save the rest for toast!
