Rhubarb and Ginger Ripple

This is a healthier version of my rhubarb trifle, simpler to make, and an ideal pudding for those seeking to avoid cream!   The secret is to simmer the rhubarb gently until the sugar has gone slightly syrupy.  Ideally, you can still see the individual rhubarb chunks.  If you don't like ginger, top it with orange peel cut into curly pieces with a zester.  Served in individual glasses, this is one of those recipes which doesn't really have quantities, but depends on how much rhubarb you have, how large the glasses are... or, let's be honest, how hungry you are feeling!

 Rhubarb and Ginger Ripple

Approximate quantities per glass:

2 tablespoons slow stewed rhubarb

2 tablespoons Greek yoghurt

muscovado sugar

1 piece of preserved ginger in syrup

Wash and cut the rhubarb, put into a pan with some jam sugar (about 1oz/25g of sugar per 8oz/220g rhubarb).  Cover the pan and simmer the rhubarb slowly until the juice flows and the sugar has melted.   Then take the lid off and continue to simmer it, allowing some of the water to evaporate so that the mixture becomes syrupy (if you are in a hurry, simply stew the rhubarb until it is soft!).  This takes about 20 minutes or so – keep an eye on it!   If you do this slowly, the rhubarb doesn’t stick to the bottom of the pan and burn.   Allow the mixture to cool.  Test for sweetness – it should be slightly tart, but not tooth-gratingly so.

Put the rhubarb in the bottom of each glass and add the Greek yoghurt (which could be mixed with whipped cream for a richer texture), then another layer of rhubarb, and another layer of yoghurt.    Finally, add the black sugar and chopped ginger pieces.    Leave it for at least half an hour so that the sugar melts into the yoghurt.