Rhubarb can be cooked and eaten for breakfast or as a dessert throughout the week because it keeps well in a sealed container. For a sweeter flavour select red stalks; the greener they are the more tart the taste will be.
Serves 4
1 bunch rhubarb, trimmed,
cut into 3cm lengths
⅓ cup caster sugar
20g butter, melted
1½ cups granola
1½ cups greek-style yoghurt
1 Preheat oven to 180C. Line a shallow baking tray with baking paper. Combine rhubarb, sugar and butter in a bowl. Spread rhubarb mixture onto baking tray and roast for 20–25 minutes or until tender.
2 Spoon some granola into 4 tall glasses and top with some yoghurt and roasted rhubarb, repeating layers. Top with a little roasted rhubarb. Serve.
