I recently came across the idea of custard oatmeal, basically cooking eggs into your porridge. A completely new idea to me, I love the creamy, extra-protein result. I call my version “French Toast Oatmeal” because of the combination of vanilla and cinnamon (and also to lure my ten year old). The addition of rhubarb sauce this Spring was just…. spectacular. Nothing can compare to the intense tartness of rhubarb and it was the perfect contrast to creamy, lightly sweetened oatmeal. - Stacey

For the oatmeal:

2 Tbs brown sugar, or maple syrup
1/4 tsp vanilla
1/4 tsp cinnamon
2 eggs, beaten

1 cup regular oats
1 cup water
2 cups milk
pinch salt

1. Bring water, 1.5 cups milk, salt, and oats to a boil, then reduce heat and simmer until oats are soft, it begins to thicken and is no longer liquidy, about fifteen minutes. If at any point the oatmeal gets too dry and begins sticking to the pan, add 1/4 of water.

2. Reduce burner to low, then add the remaining 1/2 cup of cold milk to reduce the temperature of the oats a little. Stir in the eggs, vanilla, cinnamon, and sweetener until combined. Cook for a couple minutes, then serve topped with rhubarb sauce.

For the rhubarb sauce:

2 nice stems of homegrown rhubarb, sliced into 1/4 inch rounds, about 2 cups
1/3 cup water
1/4 cup sugar or preferred sweetener

1. Add all ingredients to a saucepan and bring to a gentle boil.
2. Then reduce heat and simmer together until cooked down to a sauce consistency. I like to add a little vanilla to mellow out the rhubarb a touch. Increase sweetness to taste.