First, remove the leafy ends from the rhubarb (they’re not safe to eat, so into the bin or compost they go). Cut the stalks into 4cm lengths. If some are much thicker than others, split them lengthwise so they cook evenly. Pop the rhubarb into a saucepan with the rind and juice of the orange, the sugar and the vanilla. If you like your fruit sweeter, feel free to bump up the sugar.  

Give everything a stir and set over medium heat until it starts to simmer. Turn the heat down low and cook for 10–15 minutes, until the rhubarb has softened but still holds some shape. Transfer to a container and chill in the fridge; this will intensify the colour and keep for around 5 days.  

When it’s time to serve, spoon about half to three-quarters of a cup of the rhubarb into the bottom of a bowl. Add a big dollop of pot-set natural yoghurt and finish with a generous scattering of Brookfarm Toasted Muesli Macadamia Cranberry.