1 1/2 cups (135g) rolled oats
1 1/2 cups (375ml) fresh orange juice
1 Granny Smith apple, peeled, roughly grated
1/2 cup (120g) Greek-style yoghurt, plus extra to serve
Honey, to drizzle
Sweet dukkah (see related recipe), to serve
1 bunch rhubarb, stems cut into
1/2 firmly packed cup (100g) brown sugar
1 cinnamon quill
Place the oats and orange juice in a bowl and stir to combine. Cover and leave to soak in the fridge overnight.
For the rhubarb, preheat the oven to 190°C. Combine the ingredients in a baking dish, cover with foil and bake for 10 minutes until rhubarb is softened but maintains its shape.
When ready to serve, add the apple and yoghurt to the oats and combine well. Serve the bircher muesli with extra yoghurt, honey, rhubarb and its juices. Sprinkle with sweet dukkah.