- 57 g oatmeal or 4 tablespoons oatmeal
- 1/4 teaspoon vanilla flavoring (preferably artificial)
- 130 g rhubarb (Cooked, but very firm – roughly 3 Tablespoons) or 4 1/2 ounces rhubarb (Cooked,
- but very firm – roughly 3 Tablespoons)
- 2/3 tablespoon orange juice (preferably freshly made, To Taste)
- 3/4 teaspoon ground ginger (To taste)
- 5 teaspoons Splenda sugar substitute or sugar (To taste)
- 1/2 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon caraway seeds (optional, To taste)
- 10 g nonfat dry milk powder or 1 tablespoon nonfat dry milk powder
- 1 1/2 cups water or 345 ml water or 110 ml milk (plus 235ml water) or 1/2 cup milk (plus 1 cup water, omitting the dried milk)
- 12 g marmalade (Chunky Orange) or 1 teaspoon marmalade (Chunky Orange)
- 1 1/2 teaspoons nonfat yogurt or cream
- 3/4 tablespoon wheat bran (completely optional – for a chewier, wheatier texture and taste) or 4
- 1/2 g wheat bran (completely optional – for a chewier, wheatier texture and taste)
- For the topping, in an egg cup or other small pot put a medium size teaspoon of marmalade. Add
enough Boiling water (not much!) to soften to a thick paste.
- Measure the Oatmeal into pan. (‘Porridge Oats’ here in the UK). Personally I find ‘quick oats’ a
real disappointment as I like the texture of the rolled oats, but if you must — :).
- Add ground ginger, vanilla flavouring (and caraway seeds if using them).
- Add dried milk if using it – or fresh milk/ buttermilk plus water to make total 1 1/2 cups (345ml) of
- Either squish a quarter of an orange, including pulp (but not rind or pips!) into the pan or add the
- Bring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached,
- Once it has thickened (to personal taste) almost to the point of being ready to eat (about 2 or 3
minutes), if using it, add the wheat bran. Please bear in mind the bran will soak up quite a bit of
water and thicken the mixture. I just added it because I like a chewier texture and the ‘seriously
good for you, wholesome’ flavour, but absolutely a matter of personal taste!
- Whether adding bran or not, when nearly thick enough, add the rhubarb and about 3 teaspoons
Splenda or sugar. Canned rhubarb is fine – probably better actually. I can buy unsweetened
canned rhubarb but if using sweetened rhubarb then you’ll probably want to decrease the total
sugar a bit.
- Add the Cream of Tartar and gently stir it in well.
- Add the good 1/2 tsp or so of baking soda and immediately stir it in gently but very quickly – it
rises a lot immediately.
- Increase the heat a bit, stirring continuously to mix well. Bring to desired thickness stirring as
necessary then pour into serving bowl.
- Top with the yoghurt. Sprinkle a couple of teaspoons of artificial sweetener / sugar across the top.
(I expect brown sugar would be especially nice!) I sprinkled a bit more ground ginger across the
top as well as I really like ginger! Pour the prepared marmalade sauce across the yoghurt.
SERVE AND DEVOUR!
- A passing thought about a slight oversight of mine — I weighed the uncooked rhubarb to be 70g
and forgot to weigh it once cooked and before adding it. The 130g cooked rhubarb is a guess –
but the volume measure (about 3 tablespoons) was about what the 70g uncooked rhubard
became after cooking.
- A couple of delicious ideas that I’ve not tried yet but probably will –.
- A baked dessert could be made by preparing with either rhubarb, large chunks of drained canned
peach slices/pineapple, large chunks of peeled apple and/or sultanas into a suitable baking dish
with perhaps 1/2 cup of flour (wholemeal would probably be really good for this) plus a bit more
sweetness, baking in a medium oven for 1/2 to 3/4 hour or so.
- Also you could change the vanilla for almond essence (but surely not with rhubarb!) Then either eating, topped with toasted oats or chopped nuts and brown sugar (and maybe fine-chopped candied ginger, or maybe a couple of tablespoons orange marmalade / canned peach slices pulped though your fingers, a pineapple ring or whatever depending on what’s in the middle). Served warm with custard and maybe strawberry/apricot jam/preserve, or set firm and cold with ice-cream or sweetened greek-style (nonfat) yoghurt. Or the baked dessert could be left to cool somewhat and then topped with (maybe a layer of strawberry/apricot jam/preserve, then) a nice vanilla egg-custard, left to set, then topped as
before with toasted oats, candied ginger or whatever.
- With acknowledgements to Toni Gifford’s excellent Ginger Peach Oatmeal #112474 which I
spotted the other day which must have been there at the back of my mind for the idea about
- Just ideas running wild through my head!
- Do enjoy eating, and maybe playing with this recipe! :).