GRANOLA
150g organic oats
30g hazelnuts
30g pecan nuts
30g whole almonds or cashews
1/2 tsp ground cinnamon
50ml Bruadar Whisky Liqueur
50ml organic maple syrup
1 tbsp sunflower oil
1 tsp vanilla essence
1/2 tsp fine sea salt

RHUBARB
400g rhubarb, cut into 4cm pieces
2 tbsp honey
½ lemon, juiced

YOGHURT
Best quality organic natural yoghurt
½ tsp vanilla bean paste (optional)

1. Preheat the oven to 160°C fan/gas mark 3.

2. Roughly crush the nuts in a ziplock bag and bash with a rolling pin. Then place in a large bowl with the oats and cinnamon.

3. Mix together the Bruadar, maple syrup, sunflower oil, vanilla extract and salt in a jug, and then pour over the dry ingredients.

4. Thoroughly combine and evenly spread the mixture over a lined baking sheet.

5. Bake in the oven for 30 minutes. Every 10 minutes, give the mixture a stir to help it to cook evenly.

6. Remove from the oven to cool and turn up the heat to 180C fan/gas 6.

7. Place the rhubarb in a baking dish and drizzle with the honey and lemon juice. Cover tightly with foil and roast for 15-20 minutes until the rhubarb is very soft. Allow to cool completely.

8. Mix the yoghurt with the vanilla bean paste – to add that bit of extra flavour.

9. Now to assemble…
• Take 4 glasses and add a layer of the rhubarb (including any juices), and then a layer of yogurt. Repeat for a larger portion – it’s entirely up to you how large or small you go!
• Top with the granola and serve