Stewed Rhubarb and Yogurt

Serves: 2

Prep: 2 mins

Cook: 10 mins

Ingredients:

• 2 medium stalks of rhubarb, cut into 2cm chunks

• a handful of raspberries

• the juice of half a lemon

• 1tbsp of runny honey

• a pinch of ginger

• a pinch of cinnamon

• 2 cups of natural or Greek style yogurt

Method:

1. Warm a wide based saucepan and add the rhubarb, lemon juice, honey, ginger and cinnamon. Mix well so all the flavours are covering the rhubarb.

2. Stew on a medium heat for 5-10 minutes until the rhubarb is nice and soft. Add the raspberries and stew for another minute or two before turning off the heat.

3. In two serving bowls, portion out the yogurt. Add the rhubarb mixture on top and enjoy immediately.