stewed rosy rhubarb.
SERVES 6: Ready in about 20 minutes, plus cooling INGREDIENTS 750g rhubarb, trimmed and cut into 2.5cm chunks; 1 tsp rosewater; juice and zest of 2 medium oranges; 4 level tbsp sweetener; 250g plain quark; 175g pot Mullerlight Vanilla yogurt METHOD 1. Put the rhubarb in a large, lidded pan and sprinkle over the rosewater, orange juice and sweetener.
2. Cover and cook over a low heat for 5-10 minutes, or until the rhubarb is tender and juicy. Leave to cool.
3. Meanwhile, beat together the quark, yoghurt and most of the orange zest.
4. Divide the rhubarb between six small bowls and top with a dollop of the orange 'cream', sprinkled with the remaining orange zest.