First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
Heat oven to 150C/130C fan/gas 2.
Arrange the rhubarb in a roasting tin
just big enough to hold it all in a single
layer, scatter with the sugar and cover
with foil. Bake for 15-20 mins until just
tender, then cool in the tin.
Spoon a little rhubarb into the base
of 6 glasses or pots, then top with
a couple of tbsp custard. Sprinkle over
some granola, then repeat the layers
to fill the glasses.