This is not a sliceable, solid oatmeal like some baked oatmeals, but just a convenient way to prepare conventional oatmeal that lets the individual grains keep their texture. Plus, baking the oatmeal doesn't require standing near the stove to stir like a boiled oatmeal.
Chop rhubarb stalks into 1/2 inch or so pieces and put them in a medium mixing bowl. Add walnuts, honey, pepper, cinnamon, and cardamom and stir. Add oats, milk, cream and water and mix thoroughly. Spread mixture into a small shallow baking dish and cover with tin foil. Bake at 400 for 35 minutes, or until oats are soft. Check oatmeal after 20 minutes - if it's looking too dry add more milk. Stir well to break rhubarb pieces.
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