Make these quick rhubarb breakfast pots, then check out our rhubarb compote and rhubarb and custard Eton mess.


  • 400g rhubarb, cut into 4cm pieces
  • 3 tbsp honey
  • ½ lemon, juiced
  • 50g jumbo oats
  • 25g hazelnuts, roughly chopped
  • 25g coconut chips
  • 400g 0% fat greek yogurt


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the rhubarb, 2 tbsp honey and the lemon juice in a baking dish in a single layer and cover tightly with foil. Roast for 15-20 minutes until the rhubarb is very soft. Cool completely.

  • STEP 2

    While the rhubarb is cooling, put the oats and hazelnuts in a roasting tray. Mix the remaining 1 tbsp of honey with 1 tbsp of water, add to the nuts and toss. Cook for 15-20 minutes until lightly browned and they smell toasted. Add the coconut chips for the final 5 minutes.

  • STEP 3

    In 4 small jars or glasses, layer up the rhubarb (including any juices) and yogurt. If you’re eating straight away, top with the oats, nuts and coconut. If not, cover the pots – they will keep in the fridge for 4 days. Put the nuts into an airtight container and sprinkle on just before serving.


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