2. Let it sit on the countertop for about ten minutes or so to swell.
3. Preheat your oven to 180oC/360oF and prepare the strawberries and rhubarb by tossing them lightly in the corn starch.
4. Once ten minutes has passed, gently stir in the fruit and baking powder, pour the oats into a ramekin or a small pie shell and bake in the oven for 20-25 minutes. It should have a lovely golden colour on top when you take it out of the oven.
5. Serve with fresh fruit and toppings of your choice. Nut butter is always a winner when it comes to oatmeal-toppings!