What? Rhubarb with mango? It’s not as crazy as it sounds. I was inspired by this compote featured in the New York Times. Rhubarb pairs well with any sweet fruit, and there’s no doubt that mango is one of the sweetest.
It feels like every year I let rhubarb season slip past me. Although I’ve had a huge collection of rhubarb ideas for the past three years, I often only post one or two recipes each spring. Something about that sour, stringy stalk intimidates me, but this year, I’m tackling my fear. See also: Cinnamon Zucchini Oatmeal with Cherry-Rhubarb Compote.
If you’ve never worked with rhubarb before, you’re going to have your doubts. It’s as sour as a Warhead and as stringy as a stalk of celery. You’re going to question why you trusted me. You’re going to have a moment of regret.
But you should persevere. You should continue to follow the directions. What’s the worst that can happen? People have been making desserts with rhubarb for centuries. Since when do people make desserts that taste bad? 🙂 Trust me on this.
The end result will surprise you. After the rhubarb has been cooked down, it’s softer and sweeter. Think of it like the dessert version of putting celery in soup.
What are your thoughts on rhubarb? Yay or nay?
Random Recommendations:
- [reads] “Simple Rules for Healthy Eating” (NYTimes)
- [eats] avocado on toast with red pepper flakes and pepitas
- [people] urban and dance photographer @omarzrobles on Instagram
What you'll need:
- 1/2 cup rhubarb, cut into 1-inch pieces
- 2 pitted dates OR 1 tsp maple syrup (adjust based on your sweetness preference)
- 3/4 cup milk of choice
- 1/4 cup quick cook steel cut oats (I use Country Choice Organic)
- 1/2 cup diced mango, fresh or frozen
- 1/8 tsp lemon extract (or 1 tsp lemon zest)
- pinch of ginger (optional)
- pinch of salt
How to make it:
- Bring a thin layer of water to a simmer in your saucepan and add first two ingredients. Let it simmer for about two to three minutes until the rhubarb softens and looks more translucent.
- Add the milk to the rhubarb and turn the heat up to medium high. When the liquid almonst begins to boil, add oats, and reduce heat to medium again. (If you’d like to add flax or chia seeds, do so now.)
- Add mango, lemon extract, ginger, and salt. Stir.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
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