Cut the rhubarb up into even 1-2cm chunks. Put it into a small pot with just enough water to cover the bottom of the pot, and put on a high heat until the water starts to boil, then turn down as low as possible and leave the rhubarb and vanilla pod to gently simmer with the lid on until the rhubarb pieces are starting to disintegrate – around 10 minutes. Take off the heat and leave the vanilla pod to infuse the rhubarb until the mixture is completely cool.
Once the mixture is cool remove the vanilla pod and scrape the seeds into the rhubarb then discard it. Add Splenda to taste – approximately 1tbsp.
Take a glass and carefully layer in half of the rhubarb, top with half the yoghurt, add the rest of the rhubarb, and top with the remaining yoghurt. Chill the dessert for two hours, or until ready to serve.
Garnish with a tiny pinch of nutmeg or cinnamon to serve.
Just increase the quantities for more people/servings.
Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.
Dairy should also be kept down to a total of 1kg per day.
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