Last week I harvested my first rhubarb of the year, from my oldest plant.
A quick snap and discarding of the leaves and I was dicing up the red stalks. Maybe rhubarb isn’t part of breakfast usually, but maybe it should be
Rhubarb & Pineapple Coconut Oatmeal
- 1 Tbsp extra virgin coconut oil
- ½ cup fresh rhubarb, diced
- ½ cup fresh pineapple, diced
- Pinch fine sea salt
- 2 Tbsp coconut palm sugar
- 2 cups unsweetened coconut milk
- 1 cup old-fashioned oats
- 1 tsp ground cinnamon
- Sunflower butter
- Toasted coconut chips
Heat a heavy medium saucepan over medium, melt oil and sauté rhubarb for 5 minutes, add pineapple and salt, sauté until golden. Stir in sugar till melted, then add milk, oats and cinnamon. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes, stirring often.
Take off the heat, divide between 2 bowls and top as desired.
I found the toasted coconut chips at Trader Joe’s.