Rhubard Compote & Granola

INGREDIENTS: RHUBARB COMPOTE

• 400g rhubarb
• 75g caster sugar
• 50ml water

GRANOLA

• 250g chunky rolled oats
• 100g flaked almonds
• 50g coconut flakes
• 50g dried cranberries
• 50g dried blueberries
• 150g mixed seeds (we used a mix of sunflower, pumpkin and sesame seeds)
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 125ml maple syrup

METHOD: RHUBARB COMPOTE

1. Chop the rhubarb into roughly 2cm pieces.
2. Add to a saucepan with the caster sugar and water.
3. Cover and cook over a medium heat for approximately 10 minutes, or until the rhubarb has started to soften and break down.
4. Allow to cool before serving with your homemade granola.

METHOD: GRANOLA

1. Heat the oven to 150°C / 300°F / Gas Mark 2.
2. Prepare two baking trays by lining with baking paper.
3. In a large bowl, mix the vegetable oil, honey and maple syrup.
4. Add in the oats, almonds, mixed seeds and stir well to combine.
5. Spread the mixture over the two baking trays and bake in the oven for 15 minutes.
6. Add the dried cranberries, blueberries and the coconut flakes to the tray and bake for a further 15 minutes.
7. Cool and serve for a delicious spring brunch with rhubarb compote and fresh yogurt in your Denby cereal bowl.