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Rhubarb vanilla pots with granola

by Anne Faber
Rhubarb vanilla pots with granola

Rhubarb vanilla pots with granola

PT45M

Why not try?

Tangy rhubarb compote snuggled up with creamy vanilla yoghurt and topped off with crunchy granola – this is a real power breakfast. Feel free to play around with other nut combinations, as this is just a suggestion.
 All of the elements can be made in advance, ready to assemble when you're short on time.

If you want, you can make a double portion of the granola - just store the leftovers in a sealed jar and eat within a few weeks. Alternatively, hand it out as a foodie gift to your friends.

1
Preheat the oven to 160°C/gas mark 3
2
Start by making the granola. Roughly crush the nuts and add to a large bowl with the oats and cinnamon
3
Combine the apple juice, maple syrup, sunflower oil, vanilla extract and salt in a jug and pour over the dry ingredients. Mix well and evenly spread the mix over a baking sheet
4
Bake in the oven for 30 minutes, stirring every 10 minutes to make sure the granola bakes evenly
5
While the granola is baking, prepare the compote. Trim the rhubarb and cut into 1cm cubes. Peel and core the apple and cut into 1cm cubes
6
Place the fruit in a saucepan, add the apple juice and sugar and cover with a lid. Cook for approximately 8 minutes, stirring from time to time
7
Remove the lid from the pan and cook uncovered for a further 12 minutes, until the fruit has softened and most of the liquid has evaporated. Set aside to cool
8
Once the compote and the granola are cool, assemble the pots. Add a couple of tablespoons of rhubarb compote into the bottom of each glass, top with a few tablespoons of yoghurt and sprinkle over the granola
Once the compote and the granola are cool, assemble the pots
 

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