1. Using a good portion size of rhubarb as the base for the pot, stew until tender,
2. Add a pinch of dry ginger & sweetener for taste.
3. Add to a small sauce pan, 50g in total of loganberries* & redcurrants*, 1 star anise, 1 clove and a pinch of cinnamon. Add to that a small grating of lemon zest & a squeeze of lemon juice. Add just enough boiling water to cover the fruit and allow to stew. This should reduce to a soft pulp mixture.
4. Sweeten at this stage if required to discard the spices.
5. Using a glass ramekin dish, make up alternate layers of the fruits and top with a heaped spoon of fat free Greek yoghurt.
6. Using the chocolate spread sachet, mix to pouring consistency and drizzle over pot if desired.

* refer to limited list