Lovely for breakfast or as a light dessert, this is one of the easiest and most delicious ways to eat rhubarb. Go for forced rhubarb, if you can, for the hot pink hue.
400g rhubarb, trimmed and cut into 3-inch pieces
75g sugar (about half a cup)
400g thick Greek yogurt (plain, unsweetened)
Place the rhubarb and sugar in a roasting dish. Cover with tin foil and bake at 350F / 175C / 160C Fan for 30 – 40 minutes, or until soft. Sieve the rhubarb, reserving the liquid. Mash the sieved rhubarb with a fork (or puree in a processor) and leave to cool. Pour the juice in a saucepan and bring to the boil over a medium-high heat. Boil down until reduced and slightly thickened. Leave to cool.
Layer the rhubarb puree, Greek yogurt and cooled syrup in glasses. To eat, give the glasses one good stir to ripple the rhubarb and yogurt, and enjoy.