I am always on the lookout for easy and tasty recipes and it’s even better if my baby likes it as well.
Dianna has just turned 15 months and is getting more particular about what foods she wants to eat. I won’t say she’s a picky-eater (yet!), but she definetly prefers certain food-types, like pasta and potatoes! We do try to make sure there are vegetables or fruit available in every meal, but of course she gets spoiled when she’s at her grandparents’.
I think that as parents we have the responsibility to teach our children to eat healthily at home. This way they also have the opportunity to indulge when they are out of the house. Everyday can’t be “cake and dessert day” and this way they get the best of both worlds!
I know my parents definetly LOVE to spoil Dianna and she loves it too!
This recipe is a great way to get your little one to eat more fruit! (Although techinically rhubarbs are a vegetable!)
A fruit porridge is great as an afternoon snack or even as a topping for breakfast. Whether you’re serving yoghurt or a bowl of oatmeal, just put a tablespoon on top and feel the summer breeze!
It’s simply so versatile and incredibly tasty! Best of all you can make it out of practically ANY fruit or berry! Try using blueberries, it’s simply delicous!
Our garden is booming with Rhubarbs at the moment, so of course this was my first choice! I feel Rhubarbs are a little like the gardens “forgotten superstar”. Many people choose berries or stonefruit (like cherries or peaches) over rhubarbs.
But let me tell you – not only are they delicious, but they are full of great vitamins and OH so easy to grow and maintain in your garden! (Seriously – they practically tend themselves!)
Rhubarb fruit porridge
A great healthy snack for your baby or even you!
Ingredients
- 2 apples
- 250 g of rinsed rhubarb
- Seeds from 1 vanilla pod
- 3 dl of water
Directions
- Step 1 Rinse and cut apples and rhubarb into 1-3 cm pieces
- Step 2 Add apples, rhubarbs, vanilla and water to a pot.
- Step 3 Bring to a boil for 15-20 min.
- Step 4 Be sure and stir, so it doesn’t burn!
- Step 5 Keep in a jar or eat straight away as it cools!
- Step 6 ENJOY!
You can ommit the apples if you prefer a stronger and more tart taste of the rhubarbs. Here they are added as a natural sweetner.
We sometimes eat this as well as a little fruit cobbler for dessert – delicious and healthy! Simply add layers of whipped cream and chopped nuts. If you’re feeling a little extra decadent, try adding some grated organic white chocolate (affiliate link!) to the whipped cream.
A little goes a long way and great taste doesn’t get easier then this!
You can freeze the porridge and keep in the freezer for up to 6 months. It’s a great idea for adding some “summer-love” to those cold winter months.
I’ve actually heard that rhubarbs go well with meat as well. I’ve never tried it – but now I simply have to. Stay tuned to see how it goes.
Did you know that the rhubarb leaves are poisonous to eat?? So be sure and cut them off and only prepare the stems!!!
What are your experiences with Rhubarbs?
Do you have any favorite recipes?? Share them below and let’s all enjoy!
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