Rhubarb vanilla pots with granola

by Anne Faber
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4
45 minutes

Ingredients

Granola

  • 150g of oats
  • 30g of flaked almonds
  • 30g of pecan nuts
  • 30g of whole almonds, or cashews
  • 1/2 tsp ground cinnamon
  • 50ml of apple juice
  • 50ml of maple syrup
  • 1 tbsp of sunflower oil
  • 1 tsp vanilla essence
  • 1/2 tsp sea salt, fine

Rhubarb compote

  • 400g of rhubarb
  • 2 Braeburn apples, small
  • 50ml of apple juice
  • 30g of sugar
  • 300g of yoghurt, vanilla

Method

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