Step 1

Stir the water and sugar in a medium saucepan over low heat until the sugar dissolves. Add the vanilla, cinnamon and lemon rind. Increase heat to medium-high. Bring to the boil. Simmer for 3 minutes.

Step 2

Add the rhubarb and reduce heat to low. Cook, stirring occasionally, for 10 minutes or until tender. Add the strawberry. Cook for 3-5 minutes or until strawberry is soft. Set aside to cool. Remove and discard vanilla, cinnamon and lemon rind.

Step 3

Combine yoghurt and honey in a bowl. Divide compote among serving bowls. Top with the yoghurt mixture and oat clusters.