Cranberry granola with poached rhubarb and yoghurt

Cranberry granola with poached rhubarb and yoghurt from www.taste.com

Ingredients: 
140g (1 1/2 cups) rolled oats 
2 tablespoons pure maple syrup 
11/2 tablespoons rice bran oil 
1/2 teaspoon ground cinnamon 
40g (1/4 cup) slivered almonds, toasted 
40g (1/4 cup) dried cranberries 
1 orange, rind finely grated, juiced 
1 bunch rhubarb, trimmed, cut into 4cm lengths 
55g (1/4 cup) caster sugar 1 tablespoon water 
250g punnet strawberries, washed, hulled, halved 
330g (1 1/4 cups) Greek-style yoghurt 
1 teaspoon vanilla bean paste

• Method

1. Step 1
   Preheat oven to 170°C. Line a baking tray with baking paper. Combine the oats, maple syrup, oil and cinnamon in a bowl. Spread over tray. Bake for 20 minutes or until crisp. Set aside to cool. Stir in almonds and cranberries.
2. Step 2
   Meanwhile, combine orange rind, orange juice, rhubarb, sugar and water in a saucepan over medium heat. Stir until sugar dissolves. Cover. Simmer for 5 minutes or until rhubarb is just tender. Fold in strawberries. Set aside to cool.
3. Step 3
   Combine the yoghurt and vanilla in a bowl. Divide rhubarb mixture among glasses. Top with granola and yoghurt.
4. ENJOY