Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stiffing frequently, until the oats and the rhubarb are tender, about 5 minutes. Remove from the heat and let stand, covered for 5 minutes. Stir in sweetener to taste. Top with nuts.
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