Rhubarb, apple, berries & oat breakfast trifle

Serves 6

200g (2 cups) rolled oats
250ml (1 cup) apple juice
200g chopped rhubarb
100g caster sugar
1 granny smith apple, peeled, cored and quartered
500g fresh strawberries, hulled
3 tsp honey
125g (½ cup) Greek-style natural yoghurt
150g fresh blueberries
Greek-style natural yoghurt, extra, to serve
20g (1/3 cup) shredded coconut, toasted, to serve

Put the oats and the apple juice in a bowl, mix well, then cover with plastic wrap. Cover and refrigerate for 1 hour, or overnight, to allow the oats to soften.

Put the rhubarb, sugar and 100ml water in a saucepan over medium heat, stirring to dissolve the sugar. Bring to the boil then reduce and simmer until the rhubarb is tender. Add the apple and continue to cook until the apple is tender but still holds its shape. Remove from the heat and set aside to cool.

Mash half the strawberries with the honey, then stir into the soaked oats with the yoghurt. Slice the remaining strawberries.

Divide half the oat mixture into six serving glasses, and top with half the sliced strawberries, blueberries and rhubarb mixture. Repeat with the remaining oat mixture, berries and rhubarb mixture. Top with a spoonful of yoghurt and sprinkle with the toasted coconut.