Rhubarb, oat and chia porridge

Rhubarb is a vegetable that is often used in sweet dishes like pies, but it’s also a nutritious addition to your diet.
Here are some reasons why:

  1. Low in calories: Rhubarb is very low in calories, which makes it a great option if you’re trying to maintain or lose weight.
  2. High in fibre: Rhubarb is a good source of fibre, which is important for digestive health and can also help keep you feeling full for longer.
  3. Rich in vitamins and minerals: Rhubarb is a good source of vitamins C and K, as well as calcium and potassium. These nutrients are important for maintaining healthy bones, teeth, and skin, and for supporting your immune system.
  4. Contains antioxidants: Rhubarb contains several antioxidants, such as anthocyanins and lutein. These compounds can help protect your cells from damage caused by harmful molecules called free radicals.
  5. May have anti-inflammatory properties: Some studies have suggested that rhubarb may have anti-inflammatory effects, which could potentially help reduce the risk of certain chronic diseases.So, while rhubarb may not be the first vegetable that comes to mind when you think of healthy foods, it’s definitely a nutritious and tasty option to consider incorporating into your diet.
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Rhubarb, oat and chia porridge

  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Diet: Vegan



For the stewed fruit (pictured)

1 bunch rhubarb, trimmed and roughly chopped

4 prunes, pitted, roughly chopped

¼ cup cold water

2 teaspoons dark brown sugar

2 vanilla beans, sliced lengthways or ½ teaspoon vanilla powder or essence

¼ orange, zest or peel, roughly sliced, juice

1 tablespoon mixed dried fruit – currants, sultanas

¼ teaspoon cinnamon

For the porridge

1.5 cups rolled oats

2 tablespoons chia seeds

1.5 cups milk – cows, nut, oat, rice, coconut or water

1 teaspoon dark brown sugar

Pinch salt



  1. Combine rhubarb, prunes, cold water, dark brown sugar, vanilla, orange, dried fruit and cinnamon in a saucepan. Bring to the boil, reduce heat to low and simmer for 10 – 15 minutes or until rhubarb is tender. Allow to cool slightly before using. Discard vanilla beans and thyme, if using.


  1. In another sauce, add oats, chia and milk of your choice together with dark brown sugar and a pinch of salt. Heat to medium high and cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens enough to coat the back of a wooden spoon.


  1. Remove from heat, cover and stand for 5 minutes to continue. Portion into bowls, stir in the stewed rhubarb or simply serve on top or alongside.


  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: Plant Based



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