Rhubarb & Pineapple Coconut Oatmeal

Last week I harvested my first rhubarb of the year, from my oldest plant.

Rhubarb1

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 ;-)

Rhubarb2

Rhubarb & Pineapple Coconut Oatmeal

Ingredients:

Toppings:

Directions:

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.

Serves 2.

Note:

I found the toasted coconut chips at Trader Joe’s.

~Sarah

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Comments

  1. How pretty the coconut is on top!

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