- 400 g rhubarb, trimmed and cut into 2cm lengths
- 100 ml pure squeezed orange juice
- 1 tsp vanilla extract
- 2 tbsp clear honey
- 350 ml Greek-style natural yogurt
- 1 tsp ground ginger
- 50 g icing sugar
- 9 shortbread bites
- Few fresh mint leaves, to decorate (optional)
Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the rhubarb in a roasting tray. Pour the orange juice, vanilla extract and honey into a small jug; whisk together, then pour over the rhubarb. Bake for 10 minutes, until the rhubarb is tender. Leave to cool.
Mix together the yogurt, ginger and icing sugar. Crush 3 of the shortbread biscuits.
When the rhubarb has cooled, spoon into 6 serving glasses, layering with the yogurt mixture. Sprinkle the crushed shortbread on top and garnish with mint leaves, if using. Serve with a whole shortbread on the side.