Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Add <quantity>⅔<unit>cup</unit></quantity> of all-purpose flour and <quantity>½<unit>cup</unit></quantity> of rolled oats to a plate

Add <quantity>5½<unit>tbsp</unit></quantity> of caster sugar and <quantity>5<unit>tbsp</unit></quantity> of cubed and softened butter

Combine all the ingredients by hand until it forms a homogeneous dough

Line a baking pan with parchment paper. Divide the dough into pieces and place them in the baking pan

Bake the dough for 15m, until golden brown. Remove from the oven and let it cool down at room temperature to get crispy

Trim the dirty part at the end and the big green leaf at the top of each stem of <quantity>1</quantity> bunch of rhubarb. Cut the remaining parts into <quantity>2½<unit>cm</unit></quantity> chunks and transfer to a plate

Add <quantity>100<unit>g</unit></quantity> of caster sugar

Pick <quantity>½<unit>tbsp</unit></quantity> of woodruff leaves and add to the rhubarb and sugar

Transfer the ingredients to a pot over medium-high heat. Cover and let it cook for 5m until the rhubarb starts to release its liquids

Reduce the heat to low, add <quantity>¼<unit>cup</unit></quantity> of water and cook the rhubarb for 14m until it breaks apart and forms a compote. Stir every 2m

Taste and add more sugar if needed. Remove from heat

Add picked woodruff to taste. The rhubarb preserve is ready

Add <quantity>200<unit>g</unit></quantity> of heavy cream to a bowl and whisk into soft peaks to create whipped cream

Plate a portion of the rhubarb compote

Break the dough into pieces and add them to the plate. Top with a portion of the whipped cream

Garnish with picked woodruff leaves to taste. The rhubarb woodruff trifle is ready

Enjoy this fresh summer delight!