Rhubarb and ginger granola pots

We’re currently in the process of buying our first home, and should exchange within the next few weeks. Combined with Marc being away with work, and the arrival of summer (read: regular trips to a beer garden), cooking has taken something of a back seat recently.

I did, however, recently pick up some locally-grown rhubarb for a couple of quid down at Levenshulme market on a Saturday morning. I’ve cooked it down to create a sweet filling for a crumble, but the weather is so warm that I’ve not actually completed the construction.


Instead, I’ve let it cool and popped it in the fridge. Most of it will eventually get used in a small crumble (enough for two), and some I’ve used here. It’s mostly a simple construction job, with some cheap plain yoghurt and store-bought granola.

They make a great weekend breakfast in the sunshine.

Prep time: 5 minutes

Cooking time: 30 minutes

Serves: 2


  • 4 stems rhubarb, trimmed
  • 3tbsp sugar
  • 3tbsp port (optional – water is fine)
  • 2tsp ground ginger
  • Plain yoghurt
  • A handful of granola


  1. Chop the rhubarb into inch-long pieces and place into a saucepan on a low heat with the sugar, port and ground ginger. Cover and simmer for 15 minutes, stirring occasionally to break up the rhubarb.
  2. Remove the lid and let the mixture reduce to thicken. Taste with a spoon (careful, it’ll be VERY hot); you may want to add more sugar.
  3. Allow to cool, then pop in the fridge to use later.
  4. In a glass, top a tablespoon of rhubarb with two of yoghurt, and a handful of crushed granola. Serve immediately.




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