Rhubarb And Ginger Yogurt Verrines

• Rhubarb and Ginger Yogurt Verrines
• 250g Turkish (or Greek) yoghurt
• 4 heaped tablespoons of Rhubarb Ginger sauce/compote
• 4 tablespoons Flaked (silvered) almonds
• Rhubarb ginger sauce/compote
• 500g rhubarb, finely sliced
• 100g caster sugar
• 2 teaspoons finely grated ginger
• 4 balls/pieces, preserved ginger, chopped

1. Get 4 verrine glasses and fill with yogurt.
2. Top each glass with a tablespoon of the rhubarb sauce/compote followed by a tablespoon of flaked almonds.
3. For best results, leave overnight for the verrine to 'set' - the yogurt becomes super creamy, and the almonds soften a little bit and absorb the flavours of rhubarb and ginger: heaven...to me
4. If you can't wait, serve same day!
5. The first time I made this, I thought by steaming my rhubarb, I would preserved the nice pink colours...but I didn't.rnrnAnyhow, put the rhubarb, and ginger in a pan and heat till the rhubarb is soft (5 - 10 minutes). Take off the heat.
6. If you want a smooth sauce, blend the mixture. If you prefer chunky, leave as is or use a potato masher to mash cooked rhubarb. rnrnrn Put into a clean, washed jar and refigerate for 2-3 weeks!
7. Return to the heat and add the freshly grated ginger and chopped ginger and simmer for a couple of minutes, till heated through.
8. Then turn of heat and let cool down completely. Pour into a clean jar and refrigerate overnight for best result.

rhubarb, turkish, of rhubarb ginger sauce, almonds, ginger sauce, rhubarb, caster sugar, ginger, preserved ginger

Taken from food52.com/recipes/4268-rhubarb-and-ginger-yogurt-verrines (may not work)