In a small saucepan, add the chopped rhubarb and a splash of water over medium heat. Simmer for about 5–7 minutes, stirring occasionally, until the rhubarb becomes soft and slightly mushy. Remove from heat and let it cool to room temperature.

In a mason jar or bowl, combine the rolled oats, milk of your choice, and plain yogurt. Add honey, vanilla extract, cinnamon, and a pinch of salt. Stir gently until well incorporated.

Once the rhubarb has cooled, fold it into the oat mixture using a spatula, ensuring even distribution.

Seal the jar tightly or cover the bowl, and refrigerate overnight or for at least 4 hours.

In the morning, stir the oats and check the consistency; if it’s too thick, add a splash of milk. Serve in a bowl or enjoy from the jar with your favorite toppings.