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Rhubarb-Blood Orange Oatmeal

Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Keyword: breakfast, gluten-free, spring recipes, vegetarian


For the compote

  • 2 cups rhubarb, cut into 1-inch pieces
  • Juice of 2 blood oranges, about 1/2 cup
  • 1 teaspoon fresh ginger, minced*
  • ½ cup brown sugar
  • ½ cup water
  • ½ teaspoon ground cardamom

For the whipped cream

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • ½ tablespoon vanilla

For the oatmeal

  • 1 cup gluten-free steel-cut or rolled oats
  • Water (3 cups for steel-cut, 2 cups for rolled)
  • Pinch of salt


  • 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!


If using ground ginger, use just ½ teaspoon.