This Rhubarb-Mango Oatmeal is a great way to start using rhubarb as it starts popping up in the spring. A perfect blend of sweet and tart – naturally sweetened with dates and chia seeds for Omega 3s – and then dressed up with edible Johnny jump up flowers! I always thought strawberry rhubarb was the best combination, but rhubarb-mango is equally as delicious!
I usually make rhubarb oatmeal using this recipe, then I stumbled across a unique food blog that specializes in oatmeal. Since I am Oat&Sesame, this seemed like a great place to spend some time looking around.
After a bit of searching, I found rhubarb paired with mango – a combo I had yet to test out! Move over strawberries! You’ve got some competition.
Rhubarb + mango are my new favorite.
Mango is sweet on its own, so you barely need any additional sweetener – less sugar is always a better breakfast.
My bowl was looking a bit plain, so I decided to decorate it with Johnny Jump Up (viola) edible flowers from my garden – which are easy to grow and reseed themselves. Why use edible flowers? They are pretty!
There are so many flowers that can be planted for culinary use (see list of edible flowers). You can also use edible flowers to decorate salads, cakes or as a pretty addition to the side of a platter.
This Rhubarb Mango Oatmeal is perfectly sweet & you can still taste the rhubarb flavor. Decorate it with edible Johnny Jump Up flowers and you have a masterpiece.
Place rhubarb and date in a saucepan.
Add a quarter cup water to the pan and simmer until rhubarb softens. 3-4 minutes
Add almond milk and turn up the heat to medium high until the mixture is just about to boil.
Reduce the heat and add oats. Cook 3 minutes until oats are almost done.
Add mango,lemon zest, chia and dash of salt. Stir to combine.
Simmer until heated through and oats are done (especially if using frozen mango).
*Recipe adapted from the Oatmeal Artist
I have to tell you about these little books! When I was on vacation in Austin, TX, I stopped at the cutest cooking shop – Métier Cook’s Supply – and fell in love with these shortstack recipe books. Each one is dedicated to it’s own vegetable, fruit or food item. They’re adorable and I can’t wait to dig into the rhubarb one soon!
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