Cut 300g rhubarb into 2-3 cm chunks and put into a casserole dish. Sprinkle with 2 Tbs caster sugar and a splash of orange juice
and bake in a 180°C oven for about 25 minutes, until nicely softened. Let this cool for a few minutes, the tip into a food processor
and blitz to a smooth purée. Tip into a bowl to cool completely. Chop a couple of balls of stem ginger and add this to the rhubarb,
together with 200g Greek yogurt and mix thoroughly. Spoon into serving dishes and garnish with more chopped stem ginger.
Chill until ready to serve.