RHUBARB AND CINNAMON POTS

Crunchy syrup-flavoured oats layered with tangy rhubarb and cream make an ideal combination.

SERVES 6

✣ 75g (2½oz) butter

✣ 75g (2½oz) golden syrup

✣ 125g (4oz) oats

✣ 2tsp ground cinnamon

✣ 750g (1½lb) rhubarb, cut into chunks

✣ 100g (3½oz) caster sugar

✣ 2tbsp rose water

✣ 300ml (½pt) double cream

You will need:

✣ 6 glasses

1

Preheat the oven to 180C/

Gas 4. Melt the butter in a pan with the syrup. Stir in the oats and cinnamon. Spread the mixture over a non-stick baking tray. Bake for 20 mins until golden and crisp. 2

Put the rhubarb in a pan with the sugar and 2tbsp water. Cover and cook for 5 mins until tender. Transfer to a bowl, leave to cool, then stir in the rose water. Spoon alternate layers of oats, cream and rhubarb into the glasses to serve.

TIP For a lower fat option, use low-fat Greek-style yogurt instead of double cream.