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Easter recipe: Fancy baked oatmeal with rhubarb puree

Fancy oatmeal



GREEN BAY - Take your standard oatmeal and make it special by using this recipe from Sharon Peterson of 136 Restaurant and Wine Bar in Sturgeon Bay. It's oatmeal - Door County style!

Baked Oatmeal with Rhubarb Purée & Orange Vanilla Sauce

Oatmeal:

1/2 cup canola oil
1/2 cup walnut oil
1 1/4 cup sugar
4 eggs
2 tbs cinnamon
1 tbs Nielsen-Massey vanilla
1 tbs Meyers Rum
1 tbs Gran Marnier
1 1/2 tsp salt
1 cup milk
1 1/4 cup cream
6 cups oatmeal - not quick cook or instant

*combine all ingredients in stand mixer with paddle attachment & mix thoroughly on low speed
*pour mixture in greased 9x13 glass pan
*cover with plastic wrap & refrigerate overnight
*bake uncovered @350 for 30 minutes

Orange Vanilla Creme:

2 cups sour cream
1 tbs Nielsen-Massey vanilla bean paste
2 tbs Door County maple syrup
1 tbs Gran Marnier
1 tbs orange zest
1 tbs cream
1/3 cup sugar

*blend all ingredients in blender for 15-30 seconds

Rhubarb Sauce

4 cups sliced rhubarb
1/3 cup Gran Marnier
1/2 cup water
1/2 cup sugar

*cook all ingredients in covered saucepan on medium for 15 minutes-until rhubarb is soft
*blend cooked ingredients in blender with 1 tbs lime zest for 15-30 seconds-until smooth

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