Cut rhubarb into chunks and place in an oven-proof dish. Sprinkle over 2 – 3 Tbs caster sugar, cover and bake
in a 170°C oven for about 30 minutes, until soft. Let cool for a while, then blitz to a purée in a food processor.
Mix into creamy full-fat yogurt and spoon into serving dishes. Garnish with finely chopped stem ginger (the sort
bottled in syrup, not the crystalized variety!).