These little pots of tangy stewed rhubarb and vanilla yogurt are the perfect after dinner treat as they're just the right sweetness. Slowly stewing the rhubarb with exotic fragrant flavours of ginger, orange and star anise compliments the rhubarb beautifully.
Put the rhubarb, sugar, orange, ginger and star anise in a large saucepan and poach gently for 10-15 minutes until soft but not mushy. Discard the star anise and serve in bowls with vanilla yoghurt.
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