- STEP 1
Chop Rhubarb and put in a pan with 5 tbsp golden sugar and cook until soft. Put aside and allow to cool. Drain some of the juice and keep for serving.
- STEP 2
Whisk the cream until soft peaks can be formed then fold in the Yoghurt and Rhubarb.
- STEP 3
Divide the mix into serving dishes then chill in the fridge.
- STEP 4
When ready to serve garnish with mint leaves and the remaiining juice.