Prep: 15mins Cook: 20mins Serves: 4
300g rhubarb, washed, trimmed & chopped
1 cinnamon stick
250g natural yoghurt or cream
For the granola:
30g porridge oats
15g almond flakes
3 tbsp honey
1 tsp brown sugar
Preheat the oven to 200C.
Chop the rhubarb into chunks and cook in a pot with the sugar, water and cinnamon stick for 8-10 minutes until tender. Drain the rhubarb making sure to keep the leftover syrup. Allow both to cool, then whiz the rhubarb in a blender until puréed.
Place the porridge oats and almond flakes on a baking tray and add the honey and sugar. Using your hands, mix the honey and the sugar in until coated. Bake in the oven for 10mins until golden and crisp.
When you are ready to serve, fold the yoghurt or cream lightly into the puréed rhubarb making a nice ripple effect. Top with some crunchy granola and away you go!