Oatmeal-Rhubarb Porridge

Serves 2
From Eating Well Magazine

*1 1/2 cups nonfat milk
*1/2 cup orange juice
*1 cup oats
*1 cup 1/2" pieces rhubarb, fresh or frozen
*1/2 tsp cinnamon
*pinch of salt
*2 tbsp pure maple syrup
*2 tbsp pecans, toasted and chopped

Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil, then reduce heat and cover, cooking at a very gentle bubble, stirring frequently, until oats and rhubarb are tender, about 5 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in sweetener and top with nuts.