Rhubarb

• 600 g rhubarb
• 125 g caster sugar
• 5 cm<

Peel the rhubarb and de-string if needed. Cut into chunks. Place in a saucepan with the sugar and ginger. Cook until tender (it will take about 10 minutes). Remove from the heat and allow to cool. Add the orange zest and juice.

Reserving a few spoonfuls, place most of the rhubarb compote in a blender or smoothie maker, with a few ice cubes and the yogurt.

Blitz until smooth. Ser