A classic combination of rhubarb, orange and ginger makes for the simplest of puddings!
1 Orange –juice and zest
75g Light muscovado sugar
450g Rhubarb yoghurt
2 slices of Gingerbread
Heat the oven to 180C/Gas 6. Wash the rhubarb, trim the ends and cut into 8 – 10cm lengths. Place in a shallow dish, sprinkle with the sugar and orange zest and pour over the orange juice.
Cover with foil and roast for 15 minutes. Remove the foil and spoon over the juices and return to the oven for a further 5 minutes until tender but not too soft..
Divide the yoghurt into four bowls and top with the cooked rhubarb and juices.
To serve crumble over the gingerbread.