Poached Rhubarb in Vanilla Syrup with Orange Zest

Perfect toppings to bring your oatmeal up next level!

Serves 2|Takes 10


For the oatmeal:

1 cup Flahavan’s Oats
1 cup of whole milk
3/4 cup of water

For the toppings:

4 tbsp. of caster sugar
2 tbsp of grenadine
1 orange, zested
1 vanilla pod, cut in half and seeds removed
6 tbsp. water
1 1/4 of rhubarb, sliced into batons





Add all the ingredients into a medium saucepan and bring to a low simmer on medium-high heat.
Turn the heat to low, and simmer for around 5 minutes, stirring occasionally, until the oats have softened and thickened.


Put the sugar, grenadine, half of the orange zest, vanilla seeds and water into a large saucepan and bring to the boil.
Turn down the heat to a low heat and add the rhubarb, allowing a gentle simmer for 3–5 minutes until the rhubarb is almost soft to touch.
Remove the rhubarb from the pan and set aside, then reduce the liquid to a syrup consistency by rapidly boiling.
Remove from the heat, add the rhubarb back into the pan and spoon on top of your oamteal, garnishing with some fresh orange zest.

Recipe Categories:

Breakfast   Oatspiration   Foodservice   Vegetarian  

For this recipe you can use:

Flahavan's Irish Rolled Oats
Flahavan's Oats Illustration