• 400g rhubarb, cut into small pieces
  • 4 pieces stem ginger from a jar, sliced, plus 2 tablespoons of the ginger syrup
  • 1 cinnamon stick
  • ½ lemon, juice plus the zest, for sprinkling
  • ½ teaspoon ground cinnamon, plus extra for sprinkling
  • 500ml pot of be good to yourself natural probiotic yogurt


  1. 1

    Place the rhubarb in a saucepan with the sliced stem ginger, cinnamon stick, lemon juice, and a good splash of cold water. Bring to the boil, then cover and reduce to a simmer for 5 minutes, until tender.

  2. 2

    Stir through the ginger syrup (from the stem ginger jar), transfer to a bowl and leave to cool, then discard the cinnamon stick.

  3. 3

    Mix the ground cinnamon with the yogurt. Layer 4 glasses with the rhubarb and the yogurt, finishing with a few pretty pink rhubarb pieces, and chill for 30 minutes.

  4. 4

    Top each with a sprinkling of ground cinnamon and lemon zest before serving.

Nutritional Details

Each serving provides
  • Energy 833kj 199kcal 10%
  • Fat 0.3g <1%
  • Saturates 0.2g 1%
  • Sugars 39.7g 44%
  • Salt 0.7g 12%

% of the Reference Intakes

Back to top