I've been waiting for rhubarb season so that I could try out this recipe. It's the last oatmeal recipe in the Breakfast Bible that I hadn't tried yet. I love strawberry-rhubarb pie and crumble. So the idea of bringing those flavours to oatmeal for breakfast was very appealing!

I kept pretty much to the recipe. But I did add a small amount of vanilla to the topping and swapped out the granulated sugar for brown sugar. I also used significantly less milk/cream than called for. But that was all it really needed.

Strawberry-Rhubarb Slump Oatmeal

Slightly adapted from the Breakfast Bible by Kate McMillan

Ingredients

• 2 stalks rhubarb
• 1 c. strawberries
• 1/3 c. brown sugar
• 4 c. water, divided
• 1/8 tsp. coarse sea salt
• 2 c. rolled oats
• 1/2 tsp. vanilla extract
• 1/2 c. milk or cream

Directions

1. Wash the rhubarb well and chop it into 1cm pieces.
2. Combine the rhubarb, strawberries, sugar, and 1/4 c. of the water and bring to a boil.
3. Reduce heat to medium and cook, stirring occasionally, until tender (~15 minutes).
4. Meanwhile, bring the remaining water to a boil in a second pot.
5. Add the salt and oats and reduce heat to medium.
6. Cook, stirring occasionally, until soft and creamy (5-8 minutes).
7. Once the rhubarb is soft, remove from heat and stir in the vanilla.
8. Spoon some oatmeal into a bowl and top with some of the strawberry-rhubarb mixture.
9. Pour a little milk or cream over top and serve.