Preheat your oven to 190℃.
Rinse the rhubarb and cut into small strips.
Place the rhubarb in an oven safe dish with sides so the rhubarb juices stay in the dish.
Sprinkle the sugar and the cardamom over the rhubarb.
Roast the rhubarb in the oven until the pieces are tender but not mushy. This takes approximately 15 minutes. There should be delicious rhubarb syrup in the dish when it's done as well. Save this syrup to pour over your oatmeal!
While the rhubarb is in the oven, follow the instructions on the steel cut oats packaging to make the steel cut oatmeal. For me, this means one serving is about ⅓ cup, and then I use ⅔ water (or sub out with milk if you want it creamier). Add the sea salt, vanilla, and another pinch of cardamom. When cooking on the stove, cook the oats until the oats are soft and have reached the desired consistency.
If you choose to cook your oats in the microwave, add the oats, water, vanilla, salt and another pinch of cardamom to your bowl and mix it all together. Then microwave the oats for about 2-3 minutes depending on your microwave strength.
I use a hand held electric milk frother to prepare the oat milk. Froth until desired consistency.
Transfer the oatmeal to a bowl, place some rhubarb on top along with chopped roasted almonds, cashew butter, rhubarb syrup, and the foamed milk. Any extra rhubarb can be stored in the refrigerator for your next oatmeal bowl!
Enjoy!!
