Jazz up your morning granola, with a delicious apple-berry compote.


  • 2 stalks rhubarb, cut into small batons

  • 2 granny smith apples, skinned and diced

  • 5 pickled wasabi cherries, diced

  • 1 jar salted caramel sauce

  • 1/3 cup double cream

  • 1 packet good quality granola

  • 1 bunch micro lemon balm, to garnish


  • 1.

    Into a small frypan over a medium-heat add the rhubarb, apples and wasabi cherries, simmer until fruit is cooked but not overcooked, this should only take around 5 minutes.

  • 2.

    In a separate bowl combine double cream with a dollop of the salted caramel and swirl the caramel through without over mixing.

  • 3.

    To serve layer the granola, caramel cream and compote. Top with micro herbs.

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