Roast rhubarb, yogurt and gingerbread

Ingredients

• 400g rhubarb
• 75g light muscovado sugar
• 1 orange, zest and juice
• 450g rhubarb yogurt
• 2 slices of gingerbread

Method

1.  Heat the oven to 200°C/gas 6. Wash the rhubarb, trim the ends, then cut into 8–10cm lengths. Place in a shallow dish, sprinkle with the sugar and orange zest, then pour over the orange juice.

2.  Cover with foil and roast for 15 minutes. Remove the foil and spoon over the juices. Return to the oven for a further 5 minutes until tender, but not too soft.

3.  Divide the yogurt between four bowls, then top with the cooked rhubarb and juices.

4.  To serve, crumble over the gingerbread.