Rhubarb and strawberries
Bring the water and sugar to the boil, stir until the sugar has dissolved, leave the syrup to cool.
Carefully dip the rhubarb and strawberries into the syrup, drain well, transfer to a baking tray lined with baking paper.
Approx. 1 h 20 mins. in the centre of an oven preheated to 120 °C (fan).
Mix all the ingredients and spread onto a baking tray lined with baking paper.
Approx. 20 mins. in the centre of an oven preheated to 180°C.
Puree the strawberries, mix with the yoghurt and divide between 4 small bowls. Place the dried strawberries and rhubarb and approx. 100 g of the granola on top of the yoghurt.