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A bowl of oatmeal topped with blueberry rhubarb compote, with cups of coffee.

Oatmeal with Blueberry Rhubarb Compote

Heather
A comforting, creamy bowl of oatmeal, topped with a tart and sweet blueberry rhubarb compote.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4 servings

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 cinnamon
  • ¼ tsp cloves
  • ¼ tsp 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.
Keyword Berry Compote, Blueberry, Oatmeal, Rhubarb