1 cup rolled oats
1 cup coconut milk
1 ½ cups water
½ vanilla bean
pinch sea salt
maple syrup, to serve toasted and almonds coconut to finish
1 bunch rhubarb, trimmed and cut into 5cm pieces
4 tbs maple syrup
1 tbs water
½ vanilla pod
Place chopped rhubarb in a saucepan with the maple syrup and vanilla. Bring to the boil then turn down the heat and simmer gently until the rhubarb has softened but keeps its shape. Place oats, water, vanilla, salt and half of the coconut milk in a saucepan, bring to the boil. Simmer gently for 3-5 minutes until the oats are cooked through. Take off the heat and stir through remaining coconut milk.
Serve with rhubarb, extra maple syrup, toasted almonds and coconut.