Baked Oatmeal With Strawberry Rhubarb Compote Recipes

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Steps:

• Soak the oats overnight in the 2 quarts of water.
• Preheat the oven to 375°F, and grease a 13 x 9 inch baking dish. Drain the oats and pour them into a large bowl. In a small bowl lightly beat the eggs and egg yolks, and mix into the oats. Add the milk, brown sugar, canola oil, butter, cinnamon, vanilla, nutmeg and salt. Mix all ingredients until thoroughly combined. Pour the mixture into the prepared baking dish. Bake for 30 to 35 minutes, stirring after 10 minutes.
• Serve with strawberry rhubarb compote and top with yogurt.
• Preheat oven to 350°F Mix together the rhubarb, sugar, orange juice and orange zest, and place in a non-reactive baking dish and cover. Bake for 10 minutes, and then add the strawberries. Cook uncovered for another 5 to 10 minutes, or until the rhubarb is soft and the syrup is bubbling. Serve with ice cream or over baked oatmeal.