While the pecans are cooking, place the verjuice, sugar and vanilla pod in a medium-to-wide pan. Bring to the boil and then simmer for 5 minutes. Add the rhubarb, ideally in one layer, and bring back to a simmer, then cook it for 4–6 minutes, depending on the thickness. Turn the rhubarb over halfway through, using a fork to flip it. If you overcook the rhubarb, it will begin to break up; if it’s a little underdone, it’ll just be a bit firmer. Take off the heat.
After 5 minutes, add the blueberries and strawberries, and mix the passion fruit pulp into the yoghurt.
Divide the rhubarb between 4 plates, then spoon over the berries and some of the cooking juices. Dollop on the yoghurt and place a few pecans on top.
© 2005 Peter Gordon. All rights reserved.