Oatmeal with Blueberry Rhubarb Compote
A comforting, creamy bowl of oatmeal, topped with a tart and sweet blueberry rhubarb compote.
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Ingredients
Fruit Compote
- 1 ½ cups chopped rhubarb
- 2 cups blueberries and/or chopped strawberries
- ¼ cup granulated sugar
- 2 tbsp corn starch
- 2 tbsp water
Oatmeal
- 2 cups old-fashioned oats
- 2 cups water
- 1 ½ cups whole milk, or another milk of your choice
- 2-4 tbsp dark brown sugar, or another sweetener of your choice
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ cup raisins, optional
- cream, milk or half and half, for serving
Instructions
Fruit Compote
- In a saucepan, combine the rhubarb, blueberries, sugar and cornstarch, then add the water.
- Over medium low heat, bring the mixture to a gentle simmer and cook, stirring frequently, until the rhubarb starts to soften. Increase the heat to medium, and cook, stirring constantly, until the compote thickens like pie filling. (Add a little more water as needed, if the compote gets too thick while you're waiting for the rhubarb to soften.)
- Set the fruit compote aside while you make the oatmeal.
Oatmeal
- Combine all ingredients (except for the cream for serving) in a saucepan. Cook the oatmeal over medium heat, stirring frequently, for about 5 minutes, until the oatmeal thickens and becomes creamy.
- Spoon the oatmeal into four bowls, and top each serving with the warm fruit compote. Serve with the cream.
Notes
Use any combination of berries with the rhubarb that you like. Rhubarb, strawberries, blueberries, raspberries and blackberries are all fantastic in the compote.
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