Pour the milk into each mason jar, dividing equally by 4 (1 cup per jar).
Stir gently to mix.
Cover and refrigerate overnight (10 hours).
Cook rhubarb in microwave for 3-4 minutes if fresh, with 2 tablespoons water. and cook for 6 minutes if frozen (with no water). Drain rhubarb through a sieve.Alternatively, you can cook rhubarb on the stovetop if you don't have a microwave.*Skip this step if using leftover stewed rhubarb
Puree in food processor or blender untl smooth (you should get just over a cup)
Add brown sugar to rhubarb puree.
4 tbsps brown sugar
Refrigerate pureed rhubarb in separate bowl of container covered/sealed.
In the morning, add rhubarb puree to oats, dividing evenly by all 4 jars. Add a little coconut and a cinnamon stick to garnish. Stir together.
Enjoy cold right out of the fridge, or remove lids and warm in the microwave for about 30 seconds.Add additional sugar or sweetener if desired.
Notes
*Please post contents for important recipe information, substitutions and tips!Â