Rhubarb vanilla pots with granola

45 minutes



  • 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


Preheat the oven to 160°C/gas mark 3
Start by making the granola. Roughly crush the nuts and add to a large bowl with the oats and cinnamon
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
Bake in the oven for 30 minutes, stirring every 10 minutes to make sure the granola bakes evenly
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
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
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
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