Method

Soak the gelatine in cold water for 5 minutes
Warm the whisky through with the honey
Squeeze out any excess water out of the gelatine leaves and add to the whisky
Once the gelatine has dissolved, leave to cool for 10 minutes and pour into a small container
Place into the fridge and leave to set for an hour, before cutting into small cubes
Chop the rhubarb into roughly half a centimetre chunks
Add to a pan with 2 tablespoons of whisky and a teaspoon of honey, bring to a gentle simmer and cover with a lid
Leave for no more than 10 minutes, until the rhubarb is starting to break down
Pour into a bowl and leave to cool
Toast the oats in a dry pan until golden brown around the edges, pour into a bowl and leave for later
Whip the cream and add the rest of the whisky and honey
Layer the cream, rhubarb and oats in a glass and top with more oats, the jelly cubes and nuts