Directions:
- Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stiffing frequently, until the oats and the rhubarb are tender, about 5 minutes. Remove from the heat and let stand, covered for 5 minutes. Stir in sweetener to taste. Top with nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700.7 Kcal (2934 kJ) | ||
| Calories from fat | 162.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.06g | 28% | |
|---|---|---|---|
| Cholesterol | 3.68mg | 1% | |
| Sodium | 98.12mg | 4% | |
| Potassium | 566.15mg | 12% | |
| Total Carbs | 113.62g | 38% | |
| Sugars | 30.63g | 123% | |
| Dietary Fiber | 14.88g | 60% | |
| Protein | 23.7g | 47% | |
| Vitamin C | 34.6mg | 58% | |
| Iron | 5.3mg | 30% | |
| Calcium | 450.2mg | 45% | |
| Amount Per 100 g | |||
| Calories | 152.32 Kcal (638 kJ) | ||
| Calories from fat | 35.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 28% | |
|---|---|---|---|
| Cholesterol | 0.8mg | 1% | |
| Sodium | 21.33mg | 4% | |
| Potassium | 123.07mg | 12% | |
| Total Carbs | 24.7g | 38% | |
| Sugars | 6.66g | 123% | |
| Dietary Fiber | 3.23g | 60% | |
| Protein | 5.15g | 47% | |
| Vitamin C | 7.5mg | 58% | |
| Iron | 1.2mg | 30% | |
| Calcium | 97.9mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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