This can be made with any rhubarb, but is best with bright pink forced rhubarb, straight from the garden!
- 450g fresh rhubarb, chopped into 2cm sections
- A drizzle or two of runny honey
- 300ml double cream
- 100ml natural yoghurt
- Juice and zest of one orange
Put rhubarb in an oven-safe ceramic dish and drizzle with honey and the juice and zest of an orange.
Cover with foil and place into an oven at 150C/302F or Gas Mark 2 for about 35 mins or until rhubarb is tender.
Take out of the oven and leave to cool completely.
Whip the double cream until it forms soft peaks and then fold in the yoghurt and cooked rhubarb pieces.
Spoon into wine glasses or ramekins and decorate with a drizzle of the leftover juice.