Compote Wash the rhubarb and apples, remove the core and cut everything into pieces.
Combine with the rest of the ingredients in a pot and let simmer for 20 minutes with the lid on.
If the compote is still too runny, let it simmer further until all the moisture has evaporated, then let it cool.
Crumble Put the dates, oatmeal, peanut butter, and salt in a food processor and blend until all the ingredients are combined.
Spread out on a baking sheet lined with parchment paper and mix in the pumpkin seeds and coarsely chopped hazelnuts, spread over the baking sheet and let brown nicely for 15 minutes in a preheated oven at 150°C.
Let cool.
Ricotta cream Whip the ricotta with the honey until smooth.
Whip the heavy cream until peaks form.
Mix together.
Fill the jars with a layer of compote, then the light cream, and refrigerate covered for 30 minutes.