I’m not very adventurous when it comes to trying new foods. I’ll eat almost anything (except artichokes) in a restaurant, and the more exotic the better. But I never buy foods that I’m unfamiliar with because I never know what to do with them. Rhubarb is one of those foods. We bought frozen rhubarb to make a strawberry-rhubarb pastry but the extra rhubarb just sat in the freezer, until I found a recipe for rhubarb porridge that piqued my interest. My Aunt Beth recently gave me a fantastic gift that I’ve never seen before, Tierra Farm Maple Pecan Butter. I’m not sure why she gave it to me, probably because I’m a kickass nephew, but it’s absolutely delicious. And wouldn’t you know, it goes perfect in this oatmeal, or as I like to call it: Bowl Pie.
Ingredients:
1/3 cup instant oats
1/2 cup milk
1/4 cup fresh or frozen rhubarb (partially defrosted)
1/4 cup fresh or frozen blackberries (or raspberries or strawberries)
2 Tbsp pecan butter or peanut butter (Tierra Farm Maple Pecan Butter is fantastic)
1 Tbsp maple syrup
1/2 tsp cinnamon
Directions:
1. Mix together the oats, milk, rhubarb and blackberries in a microwave-safe bowl. Microwave on high for 3-4 minutes until desired consistency is reached and until the rhubarb is so tender that it mostly dissolves, allowing the flavors to all mesh together! Then add the pecan butter (or peanut butter), maple syrup and cinnamon. Mix well and enjoy your breakfast bowl pie!