|Rhubarb||1 1⁄2 Pound, trimmed and cut into 1/2 inch pieces (750 g)|
|Brown sugar||8 Ounce (1 cup/250 g)|
|Ground cloves||1⁄4 Teaspoon|
|Vanilla essence||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Orange juice||2 Tablespoon|
|Cream||3 1⁄2 Ounce (1/2 cup/100 g)|
|Natural yogurt||6 Fluid Ounce (3/4 cup/185 ml)|
1. Place rhubarb, sugar, cloves, vanilla essence and lemon and orange juices in a saucepan. Bring to the boil, then reduce heat and simmer, stirring occasionally, for 15 minutes or until rhubarb is soft and mixture thick. Spoon rhubarb mixture into a bowl, cover and chill.
2. Place cream in a bowl and beat until soft peaks form. Fold yogurt into cream, then fold in chilled rhubarb mixture to give a marbled effect. Spoon into individual serving glasses and chill.