Serves 4

This works well with other fruits such as gooseberries or redcurrants, and for a vegan version, use a soya or coconut based non-dairy alternative.

400g Rhubarb, cut into 1cm Chunks

2 tbsp Granulated Sweetener

150g 0% Greek Yoghurt

100g Reduced Fat Crème Fraiche

Grated Zest of 1 Orange

Method

Put the rhubarb in a microwave proof dish with 2 tbsp of water, cover with cling film, pierce then microwave on full power for 2 minutes, leave to stand for 2 minutes, strain off the cooking liquid and reserve.

Sprinkle the rhubarb with the granulated sweetener and gently mix then leave to cool.

Mix the yoghurt and crème fraiche together then fold in the rhubarb. Check the sweetness is to your taste and add a little more granulated sweetener, if desired.

Spoon into 4 glasses and chill. Serve sprinkled with the orange zest and a drizzle of the cooking liquid.