👨‍🍳 Instructions

1. 1

   In a saucepan, combine the chopped rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb has softened and broken down into a compote (about 10-15 minutes). Let it cool slightly.

   💡 Tip: Adjust sugar to your preference, depending on the tartness of the rhubarb.
2. 2

   While the rhubarb is cooking, prepare the oat crumble. In a small bowl, mix the rolled oats, melted butter, and brown sugar until well combined.

   💡 Tip: Toast the oat mixture lightly in a dry pan for a few minutes for extra crunch, if desired.
3. 3

   In a separate bowl, whisk together the skyr and vanilla extract until smooth.

   💡 Tip: Ensure the skyr is at room temperature for easier mixing.
4. 4

   To assemble the mousse, spoon a layer of the cooled rhubarb compote into the bottom of individual serving glasses or bowls.

   💡 Tip: Allow the rhubarb to cool enough so it doesn't melt the skyr.
5. 5

   Gently spoon or pipe the skyr mixture over the rhubarb layer.

   💡 Tip: For a marbled effect, you can swirl the skyr and rhubarb together slightly.
6. 6

   Top each serving with a generous sprinkle of the oat crumble mixture.

   💡 Tip: The crumble adds a delightful textural contrast.
7. 7

   Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh berries, if desired.

   💡 Tip: Chilling allows the flavors to meld and the mousse to set slightly.