Here’s a happy way to start your day, you could make these the night before in small sterilised jam jars, but they look really good in a cocktail glass as part of a leisurely breakfast. 

First make a sugar syrup, by putting equal quantities of sugar and water into a saucepan and bring to the boil for two minutes. Turn down to a simmer and add chopped rhubarb, simmer for just a couple of minutes until the rhubarb is soft to the touch. Turn off the heat and leave to cool. 

Using a slotted spoon (you want the rhubarb drained as too much liquid will make the yoghurt watery), fill your glass 2/3 with the rhubarb. Top with Greek yoghurt, a drizzle of honey and sprinkle with roasted granola. Chill before serving.