The Healthy Eating Guide

There is loads of lovely spring Rhubarb around and this is one of my favourite Rhubarb Pudds.

1lb 8 ozs (600 gms) Rhubarb cut into small chunks
4 tbsp (60 ml) Orange Juice – unsweetened
3 tbsp (45 ml) thick honey
10 fl oz (250 ml) natural yoghurt
6 ozs (150 gms) Quark

Put the Rhubarb, orange juice and honey into a covered saucepand and cook gently for about 15 mins until soft, stirring occasionally.
Put aside until cool
Place the Rhubarb mixture and quark into a blender and process until smooth
Gently fold in the yoghurt
Put the mixture into four serving dishes or glasses and chill for at least one hour
Serve with a light, crisp shortbread biscuit.