Ingredients

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

Instructions

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.