Preheat the oven to 200C/Fan oven 180C/ Gas mark 6. Cover a baking sheet with parchment paper (for the oats)

Put the rhubarb into an ovenproof baking dish so that it can sit in one layer. Add the sugar and mix well. Cover with foil and put into the preheated oven. Cook for 15 minutes and take out of the oven. Gently move the rhubarb around and test how tender it is. It should have held its shape but be soft to touch. If it isn’t ready put it in for another 5 minutes. Remove from the oven and cool down. It must be cold when added to the pudding.

Meanwhile put the oats on the prepared baking sheet and scatter over the teaspoon of sugar. Put into the oven for 5 minutes. Stir the oats around and put in for another few minutes if necessary. They should be toasted and brown but not burnt. Allow to cool

Gently whip the cream until it just holds its shape. Do not overwhip it. Carefully fold in the whisky and 2 tablespoons of honey and mix until it is holding its shape.

To serve put a third of the rhubarb into the bottom of 2 individual glass dishes and top with a third of the oats. Spoon on half the softly whipped cream. Repeat with the rhubarb and oats and then the rest of the cream. Top with the remaining rhubarb and oats and drizzle over a little more of the runny honey. Chill before serving

NOTE: You can serve extra honey with it if the rhubarb needs sweetening.