Keyword: breakfast, gluten-free, spring recipes, vegetarian
Ingredients
For the compote
2cupsrhubarb, cut into 1-inch pieces
Juice of 2 blood oranges, about 1/2 cup
1teaspoonfresh ginger, minced*
½cupbrown sugar
½cupwater
½teaspoonground cardamom
For the whipped cream
1cupheavy cream
2tablespoonssugar
½tablespoonvanilla
For the oatmeal
1cupgluten-free steel-cut or rolled oats
Water (3 cups for steel-cut, 2 cups for rolled)
Pinch of salt
Instructions
Combine all compote ingredients except cardamom in medium saucepan. Bring to boil. Reduce heat and simmer over medium-low about 10 minutes, stirring occasionally and mashing rhubarb. Add cardamom and cook 10 minutes more. Turn off heat and allow to cool and thicken.
Meanwhile, for the oats, bring water and salt to a boil over high heat. Add oats and reduce to medium-low, stirring occasionally for 10-20 minutes, depending on your desired texture. Remove from heat and allow to thicken.
Combine whipped cream ingredients in mixing bowl and beat with electric mixer for a couple minutes until stiff peaks form.
For each serving, spoon ½ cup oatmeal into a bowl and top with ½ cup compote and ½ cup whipped cream. Garnish with a sprinkle of cardamom, cinnamon or even nuts and enjoy!