1. Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir.

2. Reduce the heat to medium low and cook for 30 minutes. Stir the oats often so they don’t stick to the pan.

3. When the oats start to thicken, at about 30 minutes, add in the milk and vanilla. Stir the oats, milk, and vanilla together and cook for ten more minutes.

4. To make the rhubarb and apple topping, in a small skillet melt the butter. Add the rhubarb and apples. Add the brown sugar, vanilla, lemon juice, and cinnamon, stir well. Saute until tender. Pour topping over a bowl of steel cut oats. Serve the oats hot.

This batch makes 4-6 servings.

*Note-you can use 4 cups of water and omit the milk, I just like the creaminess the milk adds.*