Directions

1. Preheat oven to 180ºC and line a baking tray.
   

2. In a large bowl, toss together strawberries, rhubarb, sugar and vanilla seeds. Pour on to baking tray and bake from 15 – 20 minutes until fruit has softened. Set aside to cool slightly.
   

3. In 4 glass tumblers, spoon layers of raspberry & maple nut nograin-ola, Greek yoghurt and stewed fruit.