Wash the rhubarb stalks thoroughly and slice them. Heat the butter and honey in a pan, then add the sliced rhubarb. Cook for a few minutes, stirring occasionally, until the rhubarb has softened slightly.

Toast the almond flakes in a dry pan, stirring frequently to ensure they do not burn.

Peel the apple and grate it using the coarse side of a grater. Add the oats to a pot, along with the grated apple and a pinch of salt. Cover the ingredients with water. Cook over medium heat for a few minutes until the flakes begin to soften—be careful not to overcook them.

In the meantime, mix the protein powder with a small amount of water to ensure it's completely smooth and lump-free.

Take the pot off the heat, and stir in the protein powder and vanilla extract vigorously. Decant into bowls and top with the caramelised rhubarb and toasted almonds. Enjoy!