Homemade Granola with Roasted Rhubarb

Preheat the oven to 160 °C. In a bowl, mix the rolled oats with the coarsely chopped hazelnuts, shredded coconut, and baking cocoa. Melt the coconut oil until liquid, stir in 4 tablespoons of agave syrup, and add to the oat mixture. Mix everything thoroughly and spread evenly on a baking sheet lined with baking paper.

Clean the rhubarb, peel off any fibrous skin if necessary, and cut into pieces about 5 cm long. Sprinkle with raw cane sugar and place on the baking sheet next to the granola. Bake everything together for about 60 minutes, turning the granola once in between.

Meanwhile, stir the sour cream with the quark and the remaining agave syrup until smooth.