Only use narrow young rhubarb, the large ones commonly sold in grocery stores are simply to fibrous to break down fast enough in 5 minutes of cooking time.
Rhubarb and Apple Oatmeal
- 2 cups original almond milk
- 1 apple, peeled, cored and shredded
- ½ cup finely diced rhubarb
- 1 cup old-fashioned oats
- 3 Tbsp pure maple syrup
- 1 tsp ground cinnamon
Add everything to a heavy medium saucepan, bring to a boil. Turn to medium-low and cook for 5 minutes, stirring often.
Serve with additional maple syrup drizzled on top.