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Now is the time to take advantage of rhubarb season. This crisp, and tangy fruit is popular in pies and cobblers, but this recipe shows a creative way to jazz up your oatmeal. Rhubarb has long been used as a digestive aid, due to healthy amounts of fiber, and is also full of Vitamin K, which promotes healing and bone health.
8 large rhubarb stalks, diced
20 large strawberries, sliced
1/3 cup maple syrup
1 TBSP coconut oil
1 tsp pure vanilla extract
¼ tsp cardamom (cinnamon also works)
¼ tsp se salt
2 cups whole oats
3 cups vanilla almond milk
1 cup high-quality ricotta cheese
2 TBSP coconut or maple sugar (maple syrup or brown sugar also works)
¼ tsp salt
1. Put all of the ingredients in a saucepan over medium heat.
2. Bring to a simmer and let cook for about 8-10 minutes (until the rhubarb starts to soften), stirring consistently.
3. Remove from heat and let rest while preparing the oatmeal.
1. Place all of the ingredients in a pot over medium heat.
2. Bring to a simmer, and let cook for 5 minutes, until the mixture starts to thicken.
3. Make 4 parfaits by layering the oatmeal and strawberry-rhubarb compote.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.