In a saucepan, add the rhubarb previously cut into small pieces, the strawberry jam and add a little water.

Bring to a boil and then cook over low heat for about ten minutes until the rhubarb becomes tender.

Meanwhile, prepare the granola crumble.

In a bowl, combine the oatmeal, nuts and honey.

In an ovenproof dish, place the rhubarb compote and sprinkle with the granola crumble.

Bake at 160C for 15 minutes or until the crumble is golden brown.

Enjoy as is or with a yogurt for breakfast!