Method

• Put the rhubarb in a large saucepan with the honey and orange juice and poach gently over a low heat for about 10 minutes, until the rhubarb has just softened
• Cool and drain the cooking liquor into a jug, then add the rose water if desired
• Mix the rhubarb juice with the oats, cinnamon, yoghurt, half the nuts and half the rhubarb
• Stir to combine and refrigerate overnight if possible or simply eat the way it is
• Serve the muesli topped with the remaining poached rhubarb, almonds or pistachios, more Greek yoghurt and a drizzle of honey