Homemade Granola with Roasted Rhubarb

Preheat the oven to 160 degrees Celsius (top/bottom heat). In a bowl, mix the rolled oats, coarsely chopped hazelnuts, shredded coconut, and baking cocoa. Carefully melt the coconut oil until liquid, stir in 4 tbsp agave syrup, and add to the oat mixture. Mix everything thoroughly until the flakes are evenly coated. Spread the mixture on a baking sheet lined with parchment paper.

Wash and clean the rhubarb, peeling off tough fibers if necessary. Cut the stalks into pieces about 5 cm long. Sprinkle with brown cane sugar and place on the baking sheet next to the granola. Bake together for about 60 minutes, turning the granola once in between so that it roasts evenly.

Meanwhile, stir the sour cream with the low-fat quark and the remaining 4 tbsp agave syrup until smooth.