Poached rhubarb and yogurt

1 stick of rhubarb, approx 50g cut into 1in chunks

¼ orange, zest and juice

1 tbsp full-fat natural yogurt Put the rhubarb, orange zest and juice and 50ml of water in a small saucepan and bring to a simmer, then cook for 6 to 8 minutes until it has softened.

Serve with the yogurt and some of the cooking liquor drizzled over the top.