Ingredients
250g FAGE Total 2%
250g rhubarb, cut into 4cm lengths
40g caster sugar
1 tsp vanilla paste
125g ginger cake, cut into cubes
2 tbsp rum or brandy
Sprinkle edible heart decorations, optional
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Steps
- Heat the oven to 200°C / 400°C / Gas Mark 6. Scatter the rhubarb, caster sugar and vanilla paste in an ovenproof dish and mix well. Cover loosely with foil. Roast for 20-25 minutes until the rhubarb is tender. Cool completely.
- Scatter the cake into one large or two small glasses, then drizzle over the rum. Gently fold the rhubarb through the yoghurt. Spoon into the glasses and chill until ready to serve. Scatter with decorations just before serving.
