Rhubarb and Buckwheat Recipe - Allrecipes.com
  • READY IN 30 mins

Rhubarb and Buckwheat

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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.
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Footnotes

  • 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.
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Nutrition

  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 57.9 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 14.6 g
  • 58%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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