I made this for Christmas breakfast and it was to die for.
Cut a bunch of rhubarb up into pieces about 1 1/2 inches long, pop in a saucepan with four blood plums sliced, add a little water, some sugar and a vanilla pod. Bring to the boil, then turn down to a low heat and stew. Allow to cool and then stir through a punnet of raspberries. I did this all the day before.
Add some of the fruit to a bowl, cover with a good layer of toasted muesli, l used the Carmen brand, then add a layer of natural yoghurt.
Repeat, add a handful of raspberries to decorate.