Rhubarb Crisp Breakfast/Dessert

I can never get enough breakfast. A breakfast that can double-up as a dessert? BONUS! Rhubarb is technically a vegetable, yet it's always found used how fruit would be used: pie, crisp, etc. So today, I bring you an oatmeal, which if prepared slightly different could be a crisp.

Rhubarb is a sour vegetable, and requires a bit of sweetener and cooking to soften and bring out the sweetness. It is much less challenging than it looks, because when you buy it, it looks like a reddish celery stick on steroids. Cleaned up, broken down, and cooked, it becomes drinks, sweets, and meals... The perfect plant!

1/4 C gluten free oats (TJ's)
1/4 C egg whites
1/2 C almond milk
1 stick of rhubarb, chopped in pieces
1 T coconut oil
Cinnamon
1 packet stevia or honey
5 cashews chopped

Preheat oven to 350 degrees. In a skillet heat coconut oil and rhubarb with the stevia and cinnamon. Cook until softened and the rhubarb is "sweating."

In a small Corning ware dish (or some other small oven-safe dish), pour the uncooked oats, egg whites, almond milk, and add rhubarb. Mix together well then top with cinnamon and crushed cashews.

Bake in the oven for 15-20 minutes (until bubbling and browning on top). Remove from oven and let stand for 5-10 minutes. Ready to eat!

This would also be a delicious dessert :)