Preheat the oven 150°C/ Fan 130°C/ 300°F/ Gas Mark 2.

Divide the diced rhubarb and chopped stem ginger between the 4 casseroles and stir 1 teaspoon of ginger syrup into each. Place the casseroles into the oven without the lids and cook for 20 minutes or until the rhubarb is tender.

For the oat crumble melt the butter, brown sugar and honey together in a large saucepan over a medium heat. Stir in the oats and nuts and then spread the mixture out flat onto a baking sheet which has been lined with non-stick baking paper. Place the baking sheet into the preheated oven and cook for 15 - 20 minutes or until the crumble mix is golden brown, turning the crumble mixture once or twice during cooking to ensure a nice even colour. Allow both the rhubarb and crumble mix to completely cool.

For the yogurt layer stir the honey into the yoghurt and spoon the mixture partly over the cooled rhubarb in the casseroles.

Break the cooled crumble mix into small pieces and scatter on top of the yogurt layer.

The desserts can be served either straight away at room temperature or chilled.

Cook's Notes

Stem ginger in syrup is young peeled ginger root preserved in syrup that can be found in jars at the supermarket.