Melt the Connacht Gold Butter and honey in a small heavy non-stick pan.
Add the oats and cook, stirring all the time until it begins to brown – remove from heat and allow to cool. (Watch carefully, as this only takes a few minutes and it will burn if you leave it!)
Cook the rhubarb, sugar and coriander in the microwave for about 5 minutes on high, checking regularly. Adjust sweetness to taste and allow to cool.
Stir the cream, yoghurt, honey, brown sugar and whiskey gently together.
Alternately swirl the above layers into 4-6 pretty glasses, ending with the toasted oats. Can be kept chilled in the fridge until required or the ingredients can be left overnight and assembled an hour or two beforehand.