Here’s a good, easy recipe for cold, rainy spring days, when even though plants like rhubarb are coming up in full force, the New England weather is still miserable enough that you require the comfort of hot oatmeal for breakfast. This recipe makes just one big serving, because face it, you’re the only one you know who actually likes rhubarb anyway.
½ cup whole oats
1 cup water
1 stalk rhubarb
1 tbsp sugar (or to taste)
1 tsp honey (or to taste)
1 tbsp chocolate chips (or to taste)
Slice the rhubarb in ½ inch lengths. Put them in a 2 quart casserole dish, sprinkle on the sugar, cover, and nuke it in the microwave for two minutes.
Then add the oatmeal and water. Nuke that for another 3–4 minutes.
Mix in the honey, put it in your bowl, and sprinkle the chocolate chips on top. Or swirl them in, if you like, after they are melted, to make it more like chocolate oatmeal. I tend to leave them intact in order to have occasional shocks of chocolate flavor. But then, I am a thrill seeker.
Definitely, use local honey and really good chocolate chips, such as Callebaut, which I hope we can still get from the Harvard General Store. Idylwilde Farms also has them.
