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I love rhubarb and the tartness it adds to dishes. I usually add it to oatmeal but had a nice surprise when I added it to my buckwheat. This is also a dish that my kids really enjoy!

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt coconut oil in a small pot over medium heat. Cook and stir rhubarb, buckwheat, and a pinch of salt in hot oil for 1 minute. Add cinnamon; cook and stir until fragrant, about 30 seconds more.

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  • Stir water into buckwheat mixture; bring to a boil. Reduce heat to low, cover the pot with a lid, and simmer until most of the water is absorbed and buckwheat is cooked, 15 to 20 minutes. Add flax, chia seeds, and honey; stir to combine.

Cook's Note:

I enjoy a little more of a tart flavor with this dish, but if you desire more of a sweet flavor, add a little more honey or maple. This makes 1 large serving. If you are eating it as a breakfast side dish, half the recipe.

Nutrition Facts

452 calories; protein 12.9g; carbohydrates 57.9g; fat 22.3g; sodium 15.8mg. Full Nutrition
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