Part 1: Prepare the Stewed Rhubarb Compote

1. Combine Ingredients: In a medium saucepan, combine the chopped rhubarb, maple syrup, 1/4 cup of water, and grated fresh ginger.
2. Bring to a Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
3. Cook Down: Reduce the heat to low, cover the pan, and let it cook for 10-15 minutes. Stir every few minutes to prevent it from sticking to the bottom. The rhubarb will break down and become soft and jam-like. If you prefer a chunkier compote, cook for a shorter time. If you like it smoother, let it cook a little longer.
4. Add Vanilla: Once the rhubarb has reached your desired consistency, remove it from the heat and stir in the vanilla extract.
5. Set Aside: Set the compote aside while you prepare the oatmeal. This can also be made ahead of time and stored in the refrigerator for up to a week.

Part 2: Cook the Creamy Oatmeal Porridge

1. Combine Ingredients: In a separate medium saucepan, combine the rolled oats, milk, 1 cup of water, a pinch of sea salt, and the ground cinnamon.
2. Bring to a Boil: Place the pan over medium-high heat and bring the mixture to a boil, stirring occasionally.
3. Simmer and Stir: As soon as it begins to boil, reduce the heat to a low simmer. Cook for 5-7 minutes, stirring frequently to prevent lumps and to help release the starches, which creates that wonderfully creamy texture. The porridge is ready when it has thickened to your liking.
4. Rest (Optional but Recommended): For the creamiest result, turn off the heat, cover the pot, and let the porridge sit for 2-3 minutes. This allows it to thicken up perfectly.

Part 3: Assemble Your Porridge

1. Serve: Divide the creamy oatmeal porridge between two bowls.
2. Top with Rhubarb: Spoon a generous amount of the warm stewed rhubarb compote over the top of each bowl.
3. Garnish: Swirl the compote into the porridge if you wish, and add any of your favorite optional toppings. Serve immediately and enjoy your delicious, comforting breakfast.