300 g rhubarb, roughly chopped
3 tbsp golden caster sugar
200 ml double cream
1 tbsp icing sugar
2 balls stem ginger, diced, plus 1 tbsp syrup
200 g Greek yoghurt
shortbread biscuits or ginger biscuits, to serve
- Put the rhubarb, caster sugar and 1 tbsp water in a pan and cook over a gentle heat, covered with a lid, until the rhubarb is tender. Remove the lid and turn up the heat to bubble and reduce the liquid to a syrup. Tip the rhubarb into a sieve set over a bowl to catch the syrup and leave until cold.
- Purée the cooled reserved syrup with ½ of the rhubarb chunks and the ginger syrup until smooth.
- Put the double cream and icing sugar in a mixing bowl and beat until it holds soft peaks. Fold through about 4 tbsp of the purée with most of the diced ginger.
- Roughly mash the rest of the rhubarb with a fork to break it up a bit, then fold it into the cream mixture with the Greek yoghurt. Pile into serving bowls or glasses and keep chilled. When ready to serve, scatter with the remaining ginger, spoon over the leftover purée, and serve with crunchy biscuits.