A steaming bowl of porridge is one of life’s simplest pleasures. This wholesome combination of creamy oats, chia seeds and tangy stewed rhubarb delivers lasting nourishment, vibrant flavour and the perfect start to the day.

Is rhubarb a fruit?

Rhubarb is often mistaken for a fruit because it’s most commonly used in sweet dishes, but it’s actually a vegetable. Its natural tartness is beautifully balanced by vanilla, orange and warming spices, creating a vibrant topping that transforms everyday porridge into something truly special.

As a chef and clinical nutritionist, I love breakfasts that deliver lasting energy without relying on highly processed ingredients. This wholesome porridge is rich in whole grains, fibre and seasonal produce, making it the perfect way to start the day
Why you’ll love this recipe

• Ready in 30 minutes
• High in fibre
• Plant-based
• Dairy-free option
• Naturally satisfying
• Great for meal prep
• Perfect for winter
• Family friendly

Therapeutic notes

Low in kilojoules
Naturally low in kilojoules, rhubarb adds vibrant flavour and colour without excessive energy, making it a satisfying choice as part of a balanced diet.

Rich in fibre
Rhubarb provides dietary fibre, which supports digestive health, promotes regularity and helps you feel fuller for longer.

Packed with vitamins and minerals
Rhubarb is a source of vitamins C and K, along with potassium and calcium. These nutrients contribute to healthy bones, immune function and overall wellbeing.

Naturally rich in antioxidants
Its vibrant red stalks contain antioxidant compounds, including anthocyanins, which help protect cells from oxidative stress and support healthy ageing.

Supports overall wellbeing
When enjoyed as part of a varied diet rich in whole foods, rhubarb contributes valuable nutrients that support digestive health and may help reduce inflammation associated with oxidative stress.

Rhubarb

Although commonly used like a fruit, rhubarb is a vegetable rich in fibre and vitamins C and K. Its vibrant tartness pairs beautifully with warming spices and citrus.

Oats

Rolled oats are naturally rich in beta-glucan, a soluble fibre that supports heart health, promotes satiety and contributes to healthy cholesterol levels as part of a balanced diet.

Chia seeds

Tiny but mighty, chia seeds provide fibre, plant-based omega-3 fats and minerals while adding a creamy texture to porridge.

Orange

Fresh orange zest and juice brighten the stewed rhubarb while complementing its natural acidity.

Important: Only the stalks of rhubarb are edible. The leaves contain high levels of oxalic acid and should never be eaten.

Chef’s tips

• Stew a double batch of rhubarb and refrigerate it for breakfasts throughout the week.
• Leave the rhubarb slightly chunky so it retains its texture.
• Stir the porridge regularly to create a smooth, creamy consistency.
• Add a splash of extra milk before serving if the porridge thickens on standing.
• Top with toasted almonds, walnuts or pepitas for extra crunch.

FAQs

Is rhubarb a fruit or a vegetable?

Botanically, rhubarb is a vegetable, although it’s commonly used in sweet dishes alongside fruit.

Can I make this porridge ahead?

Yes. Store the porridge and stewed rhubarb separately in the refrigerator for up to three days and reheat with a splash of milk.

Can I freeze the stewed rhubarb?

Absolutely. Freeze in portions for up to three months.

Which milk works best?

This recipe works beautifully with dairy milk, oat milk, almond milk, soy milk or coconut milk.

Is this recipe gluten free?

Yes, provided you use certified gluten-free oats.

Nutrition highlights

• Vegan
• High fibre
• Whole grains
• Plant-based
• Heart healthy
• Gut supportive
• Dairy-free option

Rhubarb, oat and chia porridge

Recipe by Samantha Gowing

• Total Time30 minutes
• YieldServes 4
• DietVegan

A creamy rhubarb oat and chia porridge topped with gently stewed rhubarb. A comforting, high-fibre breakfast for cool mornings.

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Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

For the stewed fruit (pictured)

• 1 bunch rhubarb, trimmed and roughly chopped
• 4 prunes, pitted, roughly chopped
• 1/4 cup cold water
• 2 teaspoons dark brown sugar
• 2 vanilla beans, sliced lengthways or 1/2 teaspoon vanilla powder or essence
• 1/4 orange, zest and juice
• 1 tablespoon mixed dried fruit – currants, sultanas
• 1/4 teaspoon cinnamon

For the porridge

• 1 1/2 cups rolled oats
• 2 tablespoons chia seeds
• 1 1/2 cups milk of choice, or water
• 1 teaspoon dark brown sugar
• Pinch salt

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Instructions

1. Combine rhubarb, prunes, cold water, dark brown sugar, vanilla, orange, dried fruit and cinnamon in a saucepan. Bring to the boil, reduce heat to low and simmer for 10 – 15 minutes or until rhubarb is tender. Allow to cool slightly before using. Discard vanilla beans and thyme, if using.
2. In another sauce, add oats, chia and milk of your choice together with dark brown sugar and a pinch of salt. Heat to medium high and cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens enough to coat the back of a wooden spoon.
3. Remove from heat, cover and stand for 5 minutes to continue. Portion into bowls, stir in the stewed rhubarb or simply serve on top or alongside.

Notes

Chef’s note
Rhubarb’s natural tartness pairs beautifully with warming spices, citrus and oats, making it one of my favourite seasonal ingredients for nourishing breakfasts and comforting desserts.

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• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Breakfast
• Method: Simmer
• Cuisine: Plant Based