Creamy Oatmeal with Rhubarb & Ginger Preserves

By Julia Gartland
rhubarb oatmeal recipe

rhubarb oatmeal recipeThe first signs of spring are finally showing up here on the East Coast — and one of my favorites is the fresh rhubarb that’s suddenly available! After a long winter where citrus were the only in-season fruits, I’m ready for something bright and juicy. This oatmeal is the perfect simple breakfast bowl to remind you that warm weather has arrived. The rhubarb preserves are so tart & addicting, you’ll want to serve it on everything. And bonus – this recipe makes leftovers!rhubarb stalkscontributorByline_Temporary_JuliaGartland

Creamy Oatmeal with Rhubarb & Ginger Preserves (gluten-free)

Serves 2

Creamy Oatmeal with Rhubarb & Ginger Preserves

By Camille Styles


for the rhubarb preserves:

  • 4 rhubarb stalks, cut into 1-inch pieces
  • 1/2 cup water
  • 1/2 lemon, juice & zest
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup coconut or turbinado sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

for the oatmeal:

  • 1 cup water
  • 1 cup almond milk
  • Pinch of salt
  • 2/3 cup gluten-free rolled oats
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon


  1. In a small saucepan, add rhubarb, water, lemon juice & zest, ginger, sugar, maple syrup and vanilla. Bring to a boil, then simmer for 10-12 minutes or until rhubarb has broken down & stewed. Set aside to cool.
  2. In another saucepan, bring water, almond milk & pinch of salt to a boil. Stir in oats and simmer over medium-low heat for 20-25 minutes or until oatmeal is tender and creamy. (If oats have absorbed all the liquid and are still chewy, add more liquid until desired texture). Once oatmeal is done cooking, stir in cinnamon & vanilla. *Optional step: I like my oatmeal creamy, so I'll often use my immersion blender to blend about half the mixture.
  3. Serve oatmeal warm with a generous dollop of rhubarb preserves & more maple syrup to top.

Comments (4)

  1. Vanessa @ Living in Steil says:

    Yum! The rhubarb and oatmeal sound like a delicious combination. Can’t wait to give it a try!

  2. aspoonfulofnature says:

    sounds super delicious!!! yumm

  3. Annabella says:

    it is lovely thanks so much……..(what is: “done cooking”)? does it mean, when cooked?

  4. Emily says:

    Great idea to blend half of the oatmeal to make it creamy without adding extra cream. I usually just stir the heck out of it to try to get it creamy. Or add some fuller fat Greek yogurt. Yum.

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