Nutty Granola with Rhubarb and Yoghurt

Forced rhubarb season is here, and so is one of my favourite breakfasts.

I’ve got into a ritual of making granola on a Monday morning to eat for the rest of the week, and there aren’t many other activities that make me feel more like I have my life together. The extra special bit to serve it with is a forced rhubarb compote, because the season has just begun, and whose day wouldn’t be brightened up by the sight of that bright pink splodge on top of your yoghurt.

Both the compote and granola will last you a week, so breakfast is sorted for the foreseeable.

Serves 5

150g rolled oats

40g sesame seeds

2 tbsp olive oil

4 tbsp honey or maple syrup

a pinch of salt

400g forced rhubarb

70g caster sugar

1 orange

30g walnuts

30g blanched almonds

50g pumpkin seeds

500g tub of thick yoghurt (for the week)

1. Heat your oven to 160°C fan.

2. Start by making your granola. Line a baking tray with parchment. Toss your oats into a bowl along with your sesame seeds, olive oil, honey/maple syrup and a pinch of salt. Toss it all together so that the oats are totally coated. Pour them onto the tray, and bake it all for 15 minutes.

3. Move onto your rhubarb compote. Chop your rhubarb into 5cm big chunks, then get them in a saucepan. Peel half the rind off your orange with a peeler, and add this to the pan too, along with your sugar.

4. Heat the pan over a medium heat, and cook the rhubarb for about 8-10 minutes, until the pieces have softened but not totally lost their shape. Leave it to cool.

5. Remove your granola from the oven, and mix it all around. Roughly chop your walnuts and almonds, then toss these onto the tray as well as your almonds. Bake the granola for another 15 minutes. Let it cool down.

6. Spoon some yoghurt into a bowl, and top it with your rhubarb and granola. Serve it up.