Ingredients
- 450g (1lb) rhubarb, thickly chopped
- 50ml (2fl oz) orange juice
- 1 cinnamon stick
- 25g (1oz) golden caster sugar
- 1tbsp redcurrant jelly
- 150ml (¼ pint) 0% fat Total Greek yogurt
- 2tbsp soft brown sugar
Method
- Put the rhubarb, orange juice, cinnamon stick and caster sugar into a pan. Cover and cook gently for 10min or until tender.
- Remove the lid and cook for 5min until liquid has evaporated. Discard cinnamon stick. Stir in redcurrant jelly. Cool.
- Roughly fold in yogurt; spoon mixture into six glasses and sprinkle with the soft brown sugar. Chill for 2hr.
Notes
60cals, 0g fat, 14g carbs per serving. If you're on a dairy-free diet or are looking for an alternative to milk-based products, swap the yogurt for Alpro soya yogurt. Soya is a good source of essential omega-3 and 6 fatty acids and can help lower cholesterol.