One of my wife’s specialities, based on a Delia Smith recipe.
Cut about 700g of rhubarb into 2cm chunks and put into a shallow oven-proof dish. Sprinkle over 75g caster sugar and bake uncovered
in a 180°C oven for 30-40 minutes. Let this cool, then whizz to a purée in a food processor together with 200ml full-fat Greek yogurt.
(Please don’t use low-fat varieties, it doesn’t work nearly as well!). Spoon into serving dishes and chill for a few hours in the
refrigerator. Serve garnished with a little chopped preserved ginger.