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Rhubarb Compote Oatmeal and my First Official Marathon
from Havoc in the Kitchen

Name: Rhubarb Compote Oatmeal and my First Official Marathon
Prep time: 5M
Cook time: 10M
Total time: 15M
Ingredients: Oatmeal:; ½ cup rolled oats (I usually take oats which need 4-5 minutes cooking); 1 cup water; a pinch of salt; 1 teaspoon of sweetener (sugar, maple syrup etc), optional; Compote:; 1-2 rhubarb stalks, cut in 2-3-inch pieces; 1 teaspoon orange blossom water (or rose water); ½ - 1 tablespoons golden sugar; 1 tablespoon lemon juice; Pistachios, to garnish

Ingredients

You need 11 Ingredients

Pistachios, to garnish

1 tablespoon lemon juice

½ - 1 tablespoons golden sugar

1 teaspoon orange blossom water (or rose water)

1-2 rhubarb stalks, cut in 2-3-inch pieces

Compote:

1 teaspoon of sweetener (sugar, maple syrup etc), optional

a pinch of salt

1 cup water

½ cup rolled oats (I usually take oats which need 4-5 minutes cooking)

Oatmeal:

Steps

Showing 3 out of 6 Steps

Add the oats and cook and cook, stirring, for a minute at medium heat. Decrease heat and let the oatmeal simmer for 3-5 minutes or until ready - check info on the package.
In a meanwhile, in a small saucepan bring water with the salt and sweetener to a boil.
To make the compote, in a small saucepan put the sugar, lemon juice, orange water, and rhubarb and bring to a boil. Then decrease heat ans simmer for a few minutes (3-5) or desired consistency. I prefer most of rhubarb soft but firm but a few pieces very soft, almost pureed. Check the balance of sweetness and tartness. Set aside.

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Havoc in the Kitchen