Stewed Rhubarb & Yoghurt

• 350 g rhubarb, chopped
• 75 g (1/3 cup firmly packed) soft brown sugar

Place the rhubarb, sugar, 2–3 tbsp water and berries in a saucepan and cook for 20–25 minutes. Flavour with the spice. Spoon the yoghurt onto each bowl of grød and top with the stewed rhubarb.