Rhubarb Passion  serves 4

Rhubarb is quite high in calcium, a nutrient which is essential for bone health. Dairy products are also an excellent source of calcium which helps build strong bones.

This dessert is better when made ahead as it allows the flavours to develop in the crème fraiche and yoghurt, and the dark sugar topping has time to liquefy and sweeten each spoonful as you eat. Delicious!

Ingredients

3 ripe sticks fresh rhubarb ( tinned rhubarb)

50g (2oz) caster sugar ( omit if using tinned rhubarb)

1 dessertspoon water

2 small cartons low fat plain yoghurt

1 x 200ml carton half fat crème fraiche

2 bulbs stem ginger, finely chopped

2 good tablespoons light muscovado sugar

You will need stemmed glasses.

Preparation

Remove any string from the rhubarb and cut into 2cm (1”) slices. Tip into a pan with the sugar and simmer over a low heat, stirring until the sugar has dissolved.

Cover and simmer over low heat for about 7 minutes until rhubarb just tender. Set aside to cool.

Mix the crème fraiche and yoghurt together in a bowl with the chopped ginger.

Divide the rhubarb into four and spoon into the bottom of each glass. Gently spoon over the yoghurt mixture, levelling the top. Sprinkle with muscovado sugar and chill in the fridge until needed.