Name: Maple syrup granola with yoghurt & rhubarb
Cook time: 55 min
Total time: 55 min
Ingredients: 3 cup white sugar; 3 cup water; 700 gram rhubarb, trimmed, washed and cut into 2cm pieces; 2 cup rolled oats; 1 cup shelled pistachios; 1/2 cup almonds; 2/3 clove dried cranberries; 1 tablespoon mixed spice; 1/4 cup firmly packed brown sugar; 1/3 cup maple syrup; olive oil spray; 1/2 cup pumpkin seeds; natural yoghurt, to serve

Ingredients

3 cup white sugar

3 cup water

700 gram rhubarb, trimmed, washed and cut into 2cm pieces

2 cup rolled oats

1 cup shelled pistachios

1/2 cup almonds

2/3 clove dried cranberries

1 tablespoon mixed spice

1/4 cup firmly packed brown sugar

1/3 cup maple syrup

olive oil spray

1/2 cup pumpkin seeds

natural yoghurt, to serve

Method

1.Place white sugar and water in a saucepan and bring to the boil over high heat. Add rhubarb and cover with baking paper. Cover with a lid and remove from heat. Set aside to cool then store in refrigerator.

2.Preheat oven to 170°C. Place oats, nuts, cranberries, spice, brown sugar and maple syrup in a large bowl and stir to combine. Place on a baking tray and spray evenly with enough olive oil to just cover.

3.Bake in oven for 30 minutes, stirring at 10-minute intervals, until golden and toasted. Remove from oven and stir pumpkin seeds through. Allow to cool then store in an airtight container for up to four weeks. Serve with poached rhubarb and yoghurt.

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