Dice the rhubarb into half inch pieces. Pop in a pan with the orange juice and honey and gently simmer (lid on) for about 10 minutes or until the rhubarb is soft.
Meanwhile, crush the hazelnuts with the side of a large knife and break up into smaller pieces.
In a dry frying pan, toast the oats and hazelnuts until they have picked up a slight golden colour and smell toasty. Sprinkle with the cinnamon and mix through well.
Pot the rhubarb up into glasses and top with the oat mixture, a strawberry or two and maybe a big dollop of clotted cream. Serve hot, warm or chilled.
Nutrition Facts
Rhubarb and Honey Pot
Amount Per Serving
Calories 369Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 6mg0%
Potassium 791mg23%
Carbohydrates 50g17%
Fiber 10g42%
Sugar 23g26%
Protein 9g18%
Vitamin A 400IU8%
Vitamin C 79.4mg96%
Calcium 192mg19%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.