Fab and fruity these will become a family favourite! These also work well for breakfast or brunch if you replace the cream with Greek yogurt.


Rhubarb and Cinnamon Pots

perfect dessert or breakfast!

700g Rhubarb

100g caster sugar

2 tbsp Rose water

75g unsalted butter

75g golden syrip

125g jumbo porridge oats

2tsps ground cinnamon

300ml double cream




1. Preheat the oven to 180C/350F/Gas 4. Trim and cut the rhubarb in 2cm slices. Put in a saucepan with the sugar and 2 tbsps water. Cover and cook gently for 5 minutes until the rhubarb is just tender. Turn into a bowl and leave to cool. Stir in the rose water.

2. In a separate saucepan, melt the butter with the golden syrup. Add the oats and cinnamon and stir until evenly mixed. Tip the oat mixture onto a large baking sheet with a good rim and spread out in a thin layer. Bake for 20 mins, stirring the mixture once or twice during cooking until golden. Leave to cool.

3. Whip the cream until only just holding its shape. Pile alternate layers of oat mixture, cream and rhubarb into glass dishes or tumblers and serve.