The one thing that I adore about spring are all the new, fresh springtimey produce making their way into farmer’s markets and local grocers. I cannot contain my excitement when I see morels, artichokes, and rhubarb just to name a few. This post is all about rhubarb. I came across these long celery stalk like ruby beauties while grocery shopping. The first thing that comes to my mind when preparing rhubarb is mixing them with strawberries. Why? Because they are the perfect combination. Think chocolate and peanut butter, lemon and blueberries, pasta and sauce. They’re just meant for each other.
I put together a quick strawberry rhubarb compote to pour over ice cream or my all-time favorite, oatmeal. I love switching things up with my oatmeal, as my tried and true go to topping is almond butter, bananas, and cinnamon. So, I live a little and let those creative culinary juices take over. I encourage you to do the same.
Strawberry-Rhubarb Vanilla Oatmeal w/ Pistachios//serves 2
2 cups ¼ inch-thick rhubarb slices
2 cups fresh strawberries, sliced
2 tablespoons maple syrup
½ teaspoon vanilla
1 cup oatmeal (I used steel-cut oats)
Cook oatmeal according to package directions. While the oatmeal is cooking, combine the rhubarb, strawberries, maple syrup and vanilla in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes or until rhubarb is tender.
Pistachios or your favorite nut topping
Note: If you have fresh vanilla beans, please use as this will definitely take the strawberry-rhubarb to the next level.