6 sticks of rhubarb
50g of brown sugar
Tablespoon of water
300g of granola
100g of butter
Soften rhubarb and apple with water and brown sugar.
Add cinnamon and nutmeg whilst reducing and a pinch of salt.
Melt butter and stir into the granola.
Lay rhubarb and apple mix in pan, remove excess liquid if there is any.
Add granola on top of fruit mix and bake for 30-40 minutes until golden.
Add any of the excess rhubarb liquor to whipped double cream, with a couple of chopped mint leaves to serve with the hot rhubarb granola crumble.