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!



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


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.

  • 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

451.7 calories; protein 12.9g 26% DV; carbohydrates 57.9g 19% DV; fat 22.3g 34% DV; cholesterolmg; sodium 15.8mg 1% DV. Full Nutrition