Place the oats, spelt drink, maple syrup and salt in a pan and bring to a gentle simmer over a medium heat. Keep stirring until a creamy porridge is formed. 
For the toppings, wash the strawberries, cut off the stalk and cut into quarters. Wash and slice the rhubarb. 
Heat a pan over a medium heat with rapeseed oil. Add the rhubarb and fry until soft. Finally, add the strawberries and maple syrup, mix and fry briefly. 
Divide the porridge between bowls, top with strawberries and rhubarb and serve.