Wash the strawberries and rhubarb. Remove the green of the strawberries. Cut the rhubarb and strawberries into small pieces.
Put the fruits, sugar, lemon zest and water in a pot and bring to the boil. Set back to a low setting and simmer for a few minutes until the fruits are soft. If the compote is too thick, add a few tablespoons of water. Remove from the heat.
For the porridge, put all the ingredients in a saucepan and bring to the boil once. Leave to simmer at low heat for 8-10 minutes until the porridge has thickened. If necessary, add some oat milk.
Divide the porridge into bowls and top with the strawberry rhubarb compote. Enjoy warm.