Serves 4

1 bunch rhubarb, leaves discarded
1 green apple, seeded and diced, skin left on
2 tablespoons caster sugar
1 tablespoon water
1 teaspoon nutmeg
1 1/2 cups Jalna Low Fat Vanilla Yoghourt

• Trim both ends of rhubarb and discard. Wash stalks and chop into 1cm pieces. Place rhubarb, apple, sugar and water in a saucepan. Cover and bring to the boil. Remove lid and simmer, stirring occasionally, for 5-10 minutes or until fruit is soft. Remove from heat and stir in nutmeg.
• Cover and refrigerate for 1 hour or until chilled. Reserve 2 tablespoons rhubarb for garnish; spoon remaining rhubarb into 4 bowls or 12 shot glasses for mini desserts. Top with yoghourt and a spoonful of rhubarb. Alternatively, yoghourt could be stirred through the rhubarb.